Pork Chops in Salsa Verde
Carlos Lieja
A classic Mexican braise, these chuletas de cerdo en salsa verde are the perfect family meal. Featuring a spicy touch from the tomatillo and Habanero chile-based sauce, these pork chops in salsa verde are best served with tortillas and refried beans on the side for a full-flavored dish no one can resist.
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Ingredients
4
Portions
  • 1 tablespoon vegetable oil
  • 1/4 onions
  • 1 clove garlic
  • 8 tomatillos, cut into halves
  • 2 Habanero chiles
  • 1/4 cups fresh cilantro
  • 1 teaspoon coarse salt
  • 2 allspice berries
  • 1/2 cups chicken broth
  • 1 cup new potatoes, cooked and cut into halves
  • 1 cup nopal, cooked and cut into small-sized cubes
  • some salt
  • some pepper
  • 1 tablespoon vegetable oil
  • 4 pork chops, smoked
  • some corn tortillas, for serving
  • some beans, for serving
Preparation
15 mins
35 mins
Easy
  • For the salsa verde: In a deep skillet, heat oil and fry onion, garlic, tomatillos, and chiles until soft. Add cilantro, epazote, coarse salt, allspice berries, and chicken broth. Cook for 10 to 15 more minutes or until liquid is reduced. Cool slightly.
  • Transfer previous preparation to a blender and blend to a smooth sauce. Cook in a small pot for 10 more minutes. Add potatoes and nopales. Keep cooking for 5 minutes. Adjust seasoning and set aside.
  • In a skillet, heat oil and sear pork chops on both sides. Season with salt and pepper.
  • Serve one pork chop on a plate and spoon salsa verde over. Garnish pork chops in salsa verde with epazote and serve with tortillas and refried beans on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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