Rick Bayless shares his love -- and recipes -- for tomatillos in San Antonio
Seared Pork Chops With Roasted Poblano, Tomatillo And Nopal Cactus
About 1 cup roughly chopped cilantro, plus extra for garnish, or 2 large epazote sprigs, plus extra for garnishFill a container with 4 cups of very hot tap water, add 1/2 cup salt and the sugar, and stir to dissolve. Pour into a 13-by-9-inch glass baking dish and add 4 cups cold water, bringing the mixture close to room temperature. Submerge the chops in the brine, moving them around a little to ensure that the brine gets underneath.
Scrape the tomatillos and onion into a blender or food processor. Peel the garlic and add it along with the cilantro . Blend to a coarse puree. When the pork chops have been in the brine for their required time, remove them and dry thoroughly with paper towels. Heat a very large heavy skillet — cast iron is the best here — over medium-high heat until very hot. Add the lard or oil, tilting to coat the pan evenly, then lay in the pork chops. Cook until richly browned underneath, about 3 minutes, then flip and brown the other side. Remove the chops to a rack set over a plate.
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