Oaxacan Costillas de Puerco en Chile Pasilla (Oaxacan Ribs of Pig in Chile Pasilla)

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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8 medium tomatillos, husks removed
2 pasilla chiles, stemmed and seeded
1 garlic clove, peeled
1 small white onion, quartered
6 large thick-cut pork chops
2 cups water or stock
2 large potatoes, peeled and sliced 1/8″ dice


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

Soak the chiles in boiling water to cover for 20 minutes and drain well. Put the tomatillos and chiles into a blender with 1 cup of the water or stock, the garlic and the onion and 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 to 1 hour.

Recipe from www.recipezaar.com.