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    You are in: Home / Recipes / Oaxacan Costillas De Puerco En Chile Pasilla Recipe
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    Oaxacan Costillas De Puerco En Chile Pasilla

    Oaxacan Costillas De Puerco En Chile Pasilla. Photo by Mami J

    1/2 Photos of Oaxacan Costillas De Puerco En Chile Pasilla

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Elmotoo's Note:

    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!

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    Units: US | Metric

    • 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


    1. 1
      Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
    2. 2
      Soak the chilies in boiling water to cover for 20 minutes. Drain.
    3. 3
      Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
    4. 4
      Heat the oil in a large skillet and brown the chops on both sides over medium heat.
    5. 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.

    Ratings & Reviews:

    • on April 28, 2013


      Skipped the oil and increased most of the ingredients, except the pork, and made this is in the crock pot. Yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009


      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'.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2009


      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. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Oaxacan Costillas De Puerco En Chile Pasilla

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 386.9
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 5.6 g
    Cholesterol 75.0 mg
    Sodium 79.1 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 4.3 g
    Sugars 3.2 g
    Protein 25.8 g

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