Ingredients:
8 medium tomatillos, husks removed
2 pasilla chiles, stemmed and seeded
1 garlic cloves, peeled
1 small white onions, 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:
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.
Servings: 6
Time preparation: 45 min.
Time total: 90 min.