Costillas de Puerco en Chile Pasilla (Pork Chops in Pasilla Sauce)
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
8 medium-size tomatillos, husks removed
2 pasilla chiles, stemmed and seeded
1 clove garlic, peeled
1 small white onion, quartered
6 large pork chops
2 Tbsp. vegetable oil
2 cups water or stock
2 large potatoes, peeled and sliced 1/8″ dice
Instructions:
Boil the tomatillos in lightly salted water until tender, about 8 minutes, the drain and set aside. Soak the chiles in boiling water to cover for about 20 minutes and drain. Put the tomatillos and chiles in a blender with 1 cup of the soaking water or stock, the garlic and the onion, and puree.
Heat the oil in a large skillet and brown the pork chops on both sides over medium heat. Add the puree and cook for about 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.
Yields 6 servings.
Recipe by Vicky Cowal, TheNews/Mexico Columnist – 8/30/2002.