Dinner Tonight: Pork Chop with Mole Verde (Pipian de Chuletas de Puerco)

Name: Dinner Tonight: Pork Chop with Mole Verde (Pipian de Chuletas de Puerco)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 bone-in pork chops, about 1/2 inch thick; 2 liters chicken broth; 473 milliliters coarsely chopped cilantro; 2 Tbsps dried epazote; 4 cloves garlic; 2 teaspoons ground black pepper; 1 jalapeno; 177 milliliters olive oil; 1 medium onion, peeled and cut in half; 1 poblano pepper; 237 milliliters hulled green pumpkin seeds; 2 Tbsps salt; 20 smalls tomatillos, husked and rinsed; 2 Tbsps lard

Need a gluten free, dairy free, and primal main course? Dinner Tonight: Pork Chop with Mole Verde (Pipian de Chuletas de Puerco) could be a tremendous recipe to try. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 840 calories, 45g of protein, and 67g of fat each. From preparation to the plate, this recipe takes around 45 minutes. If you have lard, pumpkin seeds, ground pepper, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place a large skillet over medium-high heat. Toss the onion halves, garlic, tomatillos, and jalapenos with 1/2 cup of the oil.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add about half of this mixture, or as many that will fit in one layer, to the skillet. Cook, turning occasionally until slightly blackened on all sides. Repeat with the other half. Toss the cooked ones in a large bowl except the jalapeno, which needs to have its stem and seeds removed. Then add it to the bowl.

Ingredients you will need

Jalapeno Pepper

Seeds

Equipment you will use

Frying Pan

Bowl

After they cool for a little bit, blend everything up in batches.

Transfer the pureed sauce to a large bowl and set aside.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Preheat the broiler. Coat the poblano in 2 tablespoons of the oil and then set underneath the broiler. Cook, turning occasionally, until blackened on all sides.

Ingredients you will need

Poblano Pepper

Cooking Oil

Equipment you will use

Broiler

Transfer to a plastic bag and let steam for 15 minutes. Then remove the blackened skin, stem, and seeds. Roughly chop the flesh.

Ingredients you will need

Seeds

Equipment you will use

Ziploc Bags

Add the poblano, pumpkin seeds, cilantro, epazote, and 2 cups of the broth to the blender and puree until smooth.

Ingredients you will need

Pumpkin Seeds

Cilantro

Epazote

Poblano Pepper

Broth

Equipment you will use

Blender

Combine with the tomatillo sauce.

Ingredients you will need

Tomatillos

Sauce

Add the lard to a large pot or dutch oven set over medium heat. Carefully pour in the chile mixture (it might splatter). Cook for 5 minutes, stirring occasionally.

Ingredients you will need

Chili Pepper

Lard

Equipment you will use

Dutch Oven

Pour in the remaining stock and 1 tablespoon salt. Cook for 10 minutes.

Ingredients you will need

Stock

Salt

Equipment

Ingredients

Servings:

bone-in pork chops, about 1/2 inch thick 2liters

chicken broth 473milliliters

coarsely chopped cilantro 2Tbsps

dried epazote 4cloves

garlic 2teaspoons

ground black pepper 1

jalapeno 177milliliters

olive oil 1medium

onion, peeled and cut in half 1

poblano pepper 237milliliters

hulled green pumpkin seeds 2Tbsps

salt 20smalls

tomatillos, husked and rinsed 2Tbsps

lard

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.