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    Chuletas de Puerco con Salsa Verde

    Source of Recipe


    List of Ingredients

    Salsa Verde (Green Sauce):
    16 ounces fresh tomatillos
    1 1/2 tablespoons extra-virgin olive oil
    coarse kosher salt, to taste
    1 serrano chile, (option) boiled in water until tender and seeds removed

    3 to 4 center cut pork loin butterflied chops
    garlic powder
    1 1/2 tablespoons extra-virgin olive oil
    1 medium yellow onion, chopped
    1 teaspoon chicken bouillon granules
    1/2 bunch cilantro, chopped


    Salsa Verde: Wash and quarter the tomatillos. In a large skillet, sauté the tomatillos in 1 1/2 tablespoons of olive oil over medium-high heat, turning often, until they begin to brown and break down. Place sautéed tomatillos in the blender. Add salt to taste. For "heat," add a boiled serrano pepper to the blender. Purée mixture until smooth. If the sauce is too thick, add up to 1/2 cup of water to thin.

    Season the pork chops with salt and garlic powder to taste. Cut each chop in half, if desired. Heat 1-1/2 tablespoons olive oil in a large skillet over medium heat. Add the chops and brown, 3 to 5 minutes each side. Remove chops from the skillet and keep warm. Add the chopped onion to the skillet and cook until tender. Return the pork chops to the skillet. Pour the Salsa Verde over the chops, add the chicken bouillon and simmer over low heat for about 10 minutes, or until the pork is cooked throughout. Add the chopped cilantro in the last 5 minutes of cooking. Serves 4 to 8.

    Option: If fresh tomatillos are not available, substitute one 16-ounce can whole tomatillos. Add the tomatillos with juice to the blender and proceed as directed.
    Serves 4.




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