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

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

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