Oaxacan Costillas De Puerco En Chile Pasilla

“Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this!”
1hr 30mins

Ingredients Nutrition

  • 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


  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.

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