Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	8			87.04	15.8848	2.6112	2.7744
pasilla chile	2		stemmed seeded	806.9352	0.0	179.5204	4.5333
garlic clove	1		peeled	806.9352	0.0	179.5204	4.5333
white onion	1		quartered	28.0	6.537999999999999	0.77	0.07
pork chop	6			-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
water	2	cups		0.0	0.0	0.0	0.0
potato	2		peeled sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.