Braised Pork Chops with Tomatillo Sauce

Name: Braised Pork Chops with Tomatillo Sauce (Estofado Verde)
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large garlic cloves, unpeeled; Six 8-ounce center loin pork chops, with ribs; ½ cup blanched almonds; 2 medium onions, unpeeled; 2 pounds tomatillos, with husks; 1 cup sesame seeds (about 5 ounces); 2 sprigs fresh Mediterranean oregano, or ¼ teaspoon dried Mexican oregano; 2 sprigs fresh thyme, or ¼ teaspoon dried; ⅛ teaspoon ground cloves; 3 tablespoons capers, drained; 2 tablespoons vegetable oil; Salt and freshly ground black pepper; One 1½-inch piece canela; ½ teaspoon freshly ground black pepper; ½ cup pimiento-stuffed green olives (one 3-ounce jar)

Estofado Verde

Preparation info

6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Lucila Zárate de Fuentes shared this useful dish. The Mediterranean accents like capers and almonds are typical in much Oaxaca City cooking.

Ingredients

1 cup sesame seeds (about 5 ounces)
2 pounds tomatillos, with

Americas
Mexico
Main course
Gluten-free
Oaxaca

Method

Place the sesame seeds in a heavy medium-sized skillet over medium heat. Toast just until golden (about 3 minutes), stirring constantly and shaking the pan; immediately scrape out into a small bowl and set aside.

Griddle-roast the tomatillos by the directions. Set aside in a bowl to catch the juices. Roast the onions and garlic in the same manner