Seared Pork Chops with Roasted Poblano, Tomatillo and Nopal Cactus
These are truly classic flavors from the heart of Mexico: pork, green chile, tomatillo, cactus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Baking dish
- Measure
- Measuring cup
- Oven broiler
- Oven
- Baking sheet
- Blender
- Food processor
- Chef's knife
- Cutting board
- Paper towel
- Skillet
- Cast iron skillet
- Rack
- Plate
- Instant-read thermometer
- Cooling rack
- Tongs
- Spoon
- Serving platter
- Kitchen towel
- Measuring spoon
- Baking sheet lid substitute
- Slotted spoon
- Mixing bowl
- Paring knife
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
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