Tomatillo Chipotle Pork Chops Recipes

TOMAHAWK PORK CHOPS WITH TOMATILLO-GREEN TOMATO CHOWCHOW

Steps:

• For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month.
• For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops.
• Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.

PORK AND TOMATILLO CHILI

Steps:

• Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
• Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
• Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.

GRILLED PORK CHOPS WITH TOMATILLO SALSA

Steps:

• Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapeños on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion, and cilantro in processor. Puree until almost smooth. Season tomatillo salsa with salt and pepper. DO AHEAD Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
• Prepare barbecue (medium-high heat). Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.

PORK IN TOMATILLO SAUCE

Steps:

• Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
• Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
• While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
• Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
• Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

TOMATILLO CHIPOTLE PORK CHOPS

Steps:

• Heat oil in a large pan or cazuela. Sear pork chops on both sides. They will change from pink to white and take on a golden color in some parts.
• Cut small tomatillos in half. If you cannot find this size, use the bigger ones and cut them in quarters.
• Add tomatillos, onion, chipotle peppers and salt to the pork chops.
• Cover your pan or cazuela, lower the temperature and let cook on medium heat for 30 minutes. You do not need to add water, just stir from time to time to let the tomatillos take turns at the bottom of your pan or cazuela. You will know when it is cooked when the tomatillos change from vibrant green to olive green.

SLOW COOKER SWEET TOMATILLO CHIPOTLE PORK

Steps:

• Season all sides of the pork roast with salt and pepper.
• Heat the olive oil in a large skillet over medium or medium-high heat until the oil is hot and rippling. Add the roast and brown on each side until golden, about 1-2 minutes each side.
• Transfer the roast to the insert of a slow cooker.
• Reduce the heat to medium or medium-low and add the chopped onions to the skillet (if the skillet is very dry, add another teaspoon or so of oil). Cook the onions, stirring often, for 3-4 minutes, scraping up any brown bits from the bottom of the skillet. Add the garlic and cook for another 30 seconds or so.
• Stir in the brown sugar, chipotle chiles, salt, and pepper.
• Scrape the mixture into the slow cooker with the pork.
• Add the halved (or quartered) tomatillos to the slow cooker, nestling them on the sides of the pork so they aren't all piled on top, and pour in the broth.
• Place the lid on the slow cooker and cook on low for 8-10 hours.
• Shred the pork (if the pork is lean and boneless, it can be done right in the slow cooker with two forks) and return it to the slow cooker, tossing it with the cooking liquid and tomatillos. Serve over hot, cooked rice (the pork filling is also delicious in burritos, tacos, on top of salad, etc.).

PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE

Steps:

• Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
• Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
• Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
• Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

PORK IN TOMATILLO SAUCE

Steps:

• 1. In a medium saucepan, bring to a boil about 1 quart of water. Add the tomatillos, onion, garlic, and serranos. Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes. Drain and transfer the contents of the pan to a blender or food processor. Add the oregano, cumin, sugar, 1/2 teaspoon of the salt, and the cilantro. Blend to a coarse purée, and reserve. 2. Preheat the oven to 350°. Dust the pork lightly with the flour, and season with the remaining salt and pepper. In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches. Reserved browned pieces in a bowl. Return the browned meat and any collected juices to the pan then add 1/3 cup of water, and stir well to incorporate the brown bits from the bottom of the pan. Stir in the reserved tomatillo sauce. Cover the pan, and cook in the oven until the pork is very tender, about 1 hour. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CROCK POT CHIPOTLE PORK CHILI

Steps:

• Heat oil in large pan.
• Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned.
• Add meat to crock pot.
• Add onion, garlic, chile, adobo sauce and all canned tomatoes.
• Stir and mix well.
• Cook on low for 6 to 7 hours.
• Add corn and beans and cook 1 more hour.
• Serve with a dap of sour cream, if desired.

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

Steps:

• Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
• Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
• Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE

Steps:

• Marinate chops:
• Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
• Make sauce:
• Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
• While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
• To cook pork using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• To cook pork using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• Serve pork:
• Cut pork away from bone, then thinly slice and serve with sauce.

CHIPOTLE TOMATILLO SALSA

Steps:

• To roast tomatillos:.
• Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
• Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
• Transfer to a blender. Add the remaining ingredients and puree until smooth.
• Store in a container in the fridge 2-3 days.