Oaxacan Costillas De Puerco En Chile Pasilla |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Translates to Oaxacan Ribs of Pig in Chile Pasilla. I found this in my research for the World Tour and ooh baby, I can't wait to make this! Ingredients:
8 medium tomatillos, husks removed |
2 pasilla chiles, stemmed and seeded |
1 garlic clove, peeled |
1 small white onion, quartered |
6 large pork chops |
2 tablespoons vegetable oil |
2 cups water or 2 cups stock |
2 large potatoes, peeled and sliced 1/8-inch thick |
Directions:
1. Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
2. Soak the chilies in boiling water to cover for 20 minutes. Drain.
3. Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
4. Heat the oil in a large skillet and brown the chops on both sides over medium heat.
5. 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.
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