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!"
photo by Mami J photo by Mami J
photo by Mami J
photo by teresas photo by teresas
Ready In:
1hr 30mins


  • 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


  • 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.

Questions & Replies

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  1. Skipped the oil and increased most of the ingredients, except the pork, and made this is in the crock pot. Yummy!
  2. 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'.
  3. 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. :)
  4. Despite a great fondness for Mexican cooking, until now I had never made anything with tomatillos other than salsa. So when I saw this, I knew I had to give it a try. The sauce is very easy to prepare. I kept the seeds of the chili pepper for my sauce because i like a bit of heat. My dish took almost 75 minutes before my post was tender and my potatoes were cooked. This surprised me as my boneless chops were not especially thick. At 45 the sauce was still quite thin and watery and both the meat and potatoes were firm. I had a low simmer so I don't think the flame was too low. Once everything was done, it was fairly tasty. The tomatillos had a slightly sweet taste which was a nice contrast to the fire of the dried chili. The potatoes did a particularly nice job of absorbing the flavor and could easily stand on their own. If time is an issue, I think next time I would diced the meat & potatoes and make more of a stew. Would also consider some additional spices, perhaps cumin, black pepper, epazote and/or Mexican oregano, to create a little more dimension in the dish. Thanks.



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