For many Mexicans this recipe is simply known as "Pipian". If you're not a pork fan you can substitute the pork for a whole cut up chicken and follow the same procedure. FYI.... Cesar has been cutting these videos for me lately. I usually don't have much say and when I realize that he has cut out something important, it's too late to go back and change it. Whats a girl to do? Don't get me wrong, I'm grateful, but he is a little too "cut happy" lately. So here's the stuff you missed. I added about a cup of chicken broth to the second sauce I put in the blender and about a half of a cup broth to the poblano pepper that I put in the blender. I also add about two cups of chicken broth to the final sauce in the pot. After you add your meat to the sauce you want to let it simmer covered for about 20 minutes on medium heat. Fewwww! I hope you get this and it makes sense. If not, you can leave me a comment in the box below or email me with any further question and I will help you figure out anything that doesn't make sense. As always, have a wonderful day and you will see me back here soon with more yummy Mexican recipes.
See you in the kitchen,
Tina
(Don't I look Sexy with my eyes closed?) ( jajaja)
6 - 1/2 inch think bone in pork chops
20 tomatillos
1 white onion
3 cloves of garlic
1 jalapeno
2 Serrano peppers
2 pablano peppers
1 1/2 cups cilantro
1/2 cup epazote
3 1/2 cups chicken broth
1 cup toasted pumpkin seeds
1 tbsp lard
oil
salt/pepper
