Oaxacan Costillas De Puerco En Chile Pasilla Recipes

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OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA



Oaxacan Costillas De Puerco En Chile Pasilla image

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!

Provided by Elmotoo

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 387, Fat 19.7, SaturatedFat 5.6, Cholesterol 75, Sodium 79.1, Carbohydrate 26.7, Fiber 4.4, Sugar 3.2, Protein 25.9

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