Oaxacan Costillas De Puerco En Chile Pasilla

1. 1

   Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.

2. 2

   Soak the chilies in boiling water to cover for 20 minutes. Drain.

3. 3

   Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.

4. 4

   Heat the oil in a large skillet and brown the chops on both sides over medium heat.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.