© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from La Comida Del Barrio by Aaron Sanchez
1 medium onion, peeled and cut in half
4 cloves garlic
20 small tomatillos, husked and rinsed
¾ 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
1½ tablespoons salt
4 bone-in pork chops, about ½ inch thick
1½ teaspoons ground black pepper
Place a large skillet over medium-high heat. Toss the onion halves, garlic, tomatillos, and jalapeños with ½ 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 jalapeño, which needs to have its stem and seeds removed. Then add it to the bowl.
After they cool for a little bit, blend everything up in batches. Transfer the pureed sauce to a large bowl and set aside.
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. Add the poblano, pumpkin seeds, cilantro, epazote, and 2 cups of the broth to the blender and purée until smooth. Combine with the tomatillo sauce.
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.
Season the pork chops on both sides with 1½ teaspoons of salt and pepper. Heat a skillet over medium high heat. Pour in two tablespoons of oil, and when hot, add the pork chops. Cook for 2 minutes on each side. You may need to do this in batches if the pan isn't big enough. Transfer the sauteed chops to the sauce and cook at a simmer for 10 minutes to cook them through. Serve the chops with the sauce poured over top.