Poblano Pork Chops

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1/2 onion chopped
6 peeled garlic cloves
3-4 pork chops
5 cups water
2 poblanos peppers (roasted, peeled and seeded))
fresh cilantro, chopped
2 corn tortillas (torn and toasted)
salt and pepper to taste


Lightly brown the pork chops in a large saucepan. Add the onion, garlic and water. Bring to a boil and reduce the heat. Simmer for one hour.

Meanwhile roast, peel and seed the poblanos. Take the poblanos and roughly chop and add to blender. Tear up and add the tortillas to the blender. Also add the water, garlic and onion and blend until smooth. Put the mixture in the saucepan and simmer the pork in the sauce for 10 minutes adding fresh pepper and salt. Enjoy!