Prep 45 mins
Cook 45 mins
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!
- 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.
Skipped the oil and increased most of the ingredients, except the pork, and made this is in the crock pot. Yummy!
I had paired pasillas with beef and chicken before, but never on pork. It was a very nice flavor, especially with the potatoes. I used cubed pork butt to make this because I find pork chops too dry and I cubed the potatoes as well. It took about 25-30 minutes to cook. Tip: cook the tomatillos in the microwave for about 2-3 minutes, halfway covered with water, make sure to pierce them before cooking though. Oh and be sure to getreal pasillas, as other chiles have different flavors. Thank you Elmotoo. Made for ZWT 5 & Dining Daredevils'.
I'm am so glad that I stumbled upon this recipe. I made a dish very similar to this one and I lost the recipe. :( The only true different was that this one you puree the ingredients and the one I tried you chopped and cubed them. So that is what I did. DH and I just love the heated flavor of this stew. I did cut the recipe in half and DH ate two servings for dinner tonight. Thanks for posting. Made for Spring PAC 2009. :)