Directions:
- Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
- Soak the chilies in boiling water to cover for 20 minutes. Drain.
- Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
- Heat the oil in a large skillet and brown the chops on both sides over medium heat.
- Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.26 Kcal (403 kJ) | ||
| Calories from fat | 44.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Sodium | 26.42mg | 1% | |
| Potassium | 286.57mg | 6% | |
| Total Carbs | 12.6g | 4% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.21 Kcal (219 kJ) | ||
| Calories from fat | 24.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 8% | |
|---|---|---|---|
| Sodium | 14.33mg | 1% | |
| Potassium | 155.43mg | 6% | |
| Total Carbs | 6.84g | 4% | |
| Sugars | 2.18g | 16% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 0.8g | 3% | |
| Vitamin C | 3.9mg | 12% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.5mg | 5% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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