Cut the pork ribs into 2-inch pieces and season with salt and pepper.

Place the ribs in a pot with water, bay leaf, and cumin. Cook for 1 hour or until the water has almost evaporated.

When the water is gone, add the oil or lard and brown the ribs.

Roast the Hatch chiles over a charcoal grill until well toasted.

Cook the nopales in salted water until tender, then drain and set aside.

Blend the roasted chiles with a little water and salt to make the sauce.

Pour the sauce over the browned ribs, add a little more water, and bring to a boil until everything is well cooked.

Add the cooked nopales and cook for 5 more minutes.

Serve with beans, rice, and corn tortillas.