Oaxacan Costillas De Puerco En Chile Pasilla

READY IN: 1hr 30mins
Mami J
Recipe by Elmotoo

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!

Top Review by Maito

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

Ingredients Nutrition

  • 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. 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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