Seared Pork Chops with Roasted Poblano, Tomatillo and Nopal Cactus - Rick Bayless

Name: Seared Pork Chops with Roasted Poblano, Tomatillo and Nopal Cactus - Rick Bayless
Ingredients: 4 bone-in pork chops (see note above) that are ¾ to 1 ½ inches; Salt; 1/4 cup sugar; 1 pound (6 to 8 medium) tomatillos, husked and rinsed; 1 small (4-ounce) white onion, sliced ½-inch thick; 4 garlic cloves, unpeeled; 2 fresh poblano chiles, cut in quarters lengthwise, seed pod and stem removed; 2 large (5 to 6 ounces each) cleaned nopal cactus paddles; 2 tablespoons fresh-rendered pork lard or vegetable or olive oil, plus a little more for brushing the nopales; About 1 cup roughly chopped cilantro, plus extra for garnish OR 2 large epazote sprigs, plus extra for garnish; 2 cups chicken or pork broth

www.rickbayless.com

These are truly classic flavors from the heart of Mexico: pork, green chile, tomatillo, cactus.

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Ingredients

4 bone-in pork chops (see note above) that are ¾ to 1 ½ inches
Salt
1/4 cup sugar
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1 small (4-ounce) white onion, sliced ½-inch thick
4 garlic cloves, unpeeled
2 fresh poblano chiles, cut in quarters lengthwise, seed pod and stem removed
2 large (5 to 6 ounces each) cleaned nopal cactus paddles
2 tablespoons fresh-rendered pork lard or vegetable or olive oil, plus a little more for brushing the nopales
About 1 cup roughly chopped cilantro, plus extra for garnish OR 2 large epazote sprigs, plus extra for garnish
2 cups chicken or pork broth