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. ---------------------------------------------------------------------------
Nutrition
Ingredients
