Best Pork Chops In Pipian Recipes

Pipian Verde - Mexico image

Provided by Mme M

Categories Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 lbs pork butt
3 garlic cloves
6 peppercorns
2 1/4 lbs tomatillos, husks removed and washed
2 serrano chilies or 1 jalapeno chile
1/3 cup vegetable oil or 1/3 cup lard
3 1/2 ounces green pumpkin seeds
salt, to taste
4 -5 epazote leaves or 1 teaspoon oregano

Steps:

Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.).
Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano). If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
Serve with fresh corn tortillas and rice and beans as side dishes.
Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
Makes 8-10 servings.

Nutrition Facts : Calories 694.4, Fat 51.7, SaturatedFat 14.8, Cholesterol 149.7, Sodium 142.2, Carbohydrate 10.2, Fiber 3, Sugar 5.2, Protein 46.9

Grilled Pork Tenderloin with Pipian Sauce image

Yield Makes 4 servings

Number Of Ingredients 14

1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions
3 tablespoons vegetable oil
1/2 onion, coarsely chopped
3/4 cup pumpkin seeds (pepitas)
1/4 cup peanuts (1 1/2 ounces)
1/4 cup sesame seeds (1 1/2 ounces)
2 garlic cloves, minced
4 cups water
12 ounces tomatillo,* husked
2 teaspoons coarsely chopped seeded jalapeño chili
1 1/2 cups fresh cilantro leaves
1 1/2 cups torn romaine leaves
1 1/4 cups low-salt chicken broth
3 radishes, trimmed, chopped

Steps:

Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.
Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.
Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.
Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.