Ingredients

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

Instructions

1. Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.

2. Soak the chilies in boiling water to cover for 20 minutes. Drain.

3. Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.

4. Heat the oil in a large skillet and brown the chops on both sides over medium heat.

5. 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.