Oaxacan Costillas De Puerco En Chile Pasilla

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!

• Ready In: 1 hr 30 mins
• Serves: 6

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.