Dinner Tonight: Pork Chop With Mole Verde (Pipian De Chuletas De Puerco) Recipe Recipe

Name: Dinner Tonight: Pork Chop With Mole Verde (Pipian De Chuletas De Puerco) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, peeled and cut in half; 4 cloves garlic; 20 small tomatillos, husked and rinsed; 1 jalapeno; 3/4 cup olive oil; 1 poblano pepper; 1 cup hulled green pumpkin seeds; 2 cups coarsely chopped cilantro; 2 tablespoons dried epazote; 2 quarts chicken broth; 2 tablespoons lard; 1 1/2 tablespoons salt; 4 bone-in pork chops, about 1/2 inch thick; 1 1/2 teaspoons ground black pepper

Servings: persons

1 medium onion, peeled and cut in half
4 cloves garlic
20 small tomatillos, husked and rinsed
1 jalapeno
3/4 cup olive oil
1 poblano pepper
1 cup hulled green pumpkin seeds
2 cups coarsely chopped cilantro
2 tablespoons dried epazote
2 quarts chicken broth
2 tablespoons lard
1 1/2 tablespoons salt
4 bone-in pork chops, about 1/2 inch thick
1 1/2 teaspoons ground black pepper

1
Place a large skillet over medium-high heat. Toss the onion halves, garlic, tomatillos, and jalapenos with 1/2 cup of the oil. Add about half of this mixture, or as many that will fit in one layer, to the skillet. Cook, turning occasionally until slightly blackened on all sides. Repeat with the other half. Toss the cooked ones in a large bowl except the jalapeno, which needs to have its stem and seeds removed. Then add it to the bowl.
2
After they cool for a little bit, blend everything up in batches. Transfer the pureed sauce to a large bowl and set aside.
3
Preheat the broiler. Coat the poblano in 2 tablespoons of the oil and then set underneath the broiler. Cook, turning occasionally, until blackened on all sides. Transfer to a plastic bag and let steam for 15 minutes. Then remove the blackened skin, stem, and seeds. Roughly chop the flesh.
4
Add the poblano, pumpkin seeds, cilantro, epazote, and 2 cups of the broth to the blender and puree until smooth. Combine with the tomatillo sauce.
5
Add the lard to a large pot or dutch oven set over medium heat. Carefully pour in the chile mixture (it might splatter). Cook for 5 minutes, stirring occasionally. Pour in the remaining stock and 1 tablespoon salt. Cook for 10 minutes.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium onion, peeled and cut in half, 4 cloves garlic, 20 small tomatillos, husked and rinsed, 1 jalapeno, and more.

Yes, Dinner Tonight: Pork Chop With Mole Verde (Pipian De Chuletas De Puerco) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Pork Chop With Mole Verde (Pipian De Chuletas De Puerco) Recipe

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