Rick Bayless Seared Pork Chops with Roasted Poblano, Tomatillo & Nopal Cactus
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- Опубліковано 10 січ 2022
- RECIPE 👉 www.rickbayless.com/recipe/se...
These are truly classic flavors from the heart of Mexico: pork, green chile, tomatillo, cactus. In most of Mexico’s kitchen, the pork is braised pork shoulder, giving the dish a rich stew-like satisfaction, especially when the shoulder is enhanced with little 2-inch pieces of pork ribs. Here, I’ve dressed things up a bit by featuring pork chops, giving the dish a company-worthy presentation. And the cactus? Of course it can be left out or replaced by potatoes or practically any other vegetable that can be reduced to 1-inch pieces and simmered in the sauce. But this is a great place to get to know them. Their flavor and texture blend perfectly with the sauce and may just spark some interesting conversation at the table. I really love this dish with rustic mashed potatoes (I add a handful of peeled-and-halved garlic cloves to cook with the potatoes), made from red- or white-skin boiling (not baking) potatoes. Rice is also welcome.
Rick, of course you know, but this is for everyone else. This recipe is off the hook! The blending of tomatillo's,plobano's and nopalles is mind blowing 🤯
Anything in tomatillo is amazing. I grew up eating cactus.
For years I did watch and enjoyed your tv Cooke shows
I now like to said thank very much you know how to cook and are excellent profesor you no how to teach
I appreciate leaving in those odd bits like when he takes the sheet pan out of the oven and not everything is cooked all the way. These kind of things happen all the time and it helps to hear how Rick deals with it and see what he looks for.
Thank you. I made your chili relleños tonight, it is my sons favorite food. He said it was better than any restaurant. I beamed. Gracias, cocinero de me alma.
I am pregnant craving nopales every day and this sounds AMAZING. Will be trying 🤤
He broke chefs cardinal rule. Never overcrowd while browning meat
Relocating to Mexico was one of the smartest things that I have ever done and learning from you has made it that much better. Thanks Chef!
Where'd you relocate to?
@@L.Spencer Bucerias Nayarit
@@jimdolen225 Cool. I've lived in different parts of Mexico and visited many more areas, but that was one of the areas I've not seen. And it looks really neat! Disfruta! :)
I can't wait to try this recipe.
Made this tonight. Some of best pork chops I have ever had. Could not have done it without the excellent instructions. Thanks so much.
I love how Chef shows how to fix screw ups... This is real cooking. Keep showings me great food cooked simply
Rick, my wife wanted me to thank you for finally getting me to use poblanos in a recipe.. she loves them and I haven't used any in over a month. Great dish, we both enjoyed this last night.
We live in central Mexico and love nopales!
Looks sooooooooooooooooooo
delicious!!!!!!!!!!!!!!!!!!!!! Thank you so much for the recipe, prep tips, and cooking lesson Rick!!!
Wonderful presentation! I live alone, just getting hungry for meat; this is perfect. I found the Epazote, as well - always enjoy new herbal flavors. Thanks Rick; you're a jewel!
As a southern Ontarian it’s impossible to find cactus but im sure this will taste amazing with or without
A feast for the eyes. And it looks easy enough to try.
I can pick my own wild in the spring and early summer.
Fresh growth no thorns and tender.
You can live on these
Incredible recipe!!! Yummy!!! Tasty like grandma's!!! Thanks for the good vibes!!😋😋😋👍
Your tip of placing the meat on a wire rack to insure the juices stay in the meat was new to me..ty! Oh and this dish looks delicious..hope I can find the 🌵
Just. Freaking. Wow! I SO miss the foods from native Tejas. But, I'm now a Yankee. In Oklahoma. Awesome vid!
Thank you for the recipe. I'm lucky enough to be able to grow my own nopales. Can't wait to make this 😋
I enjoy your wonderful recipes. Thank you for sharing them 😊
Looks delicious chef your amazing 👍😉
I love these cooking sessions
I know now not to over cook my Chops or Pork . Thanks Rick
This looks delicious. I'm going to make this Saturday 👌
amazing!
This looks very tasty! My preferred meat in a tomatillo sauce is lengua, but pork is a close second! And thank you for not overcooking the pork. I wish more of the chefs on television would stress the fact that pink, juicy pork is not a bad thing!
Nicely done, thanks!
This looks awesome Chef. Making this tonight for dinner!
Nopales are amazing!
Pizza pan works as a cover for skillet also for oven roasting!
Looks awesome! My #1 tip for good chops is always to start with a brine - I go with an open-air dry brine on a rack in the fridge until the salt absorbs into the meat and the surface dries out, which takes about 5-6 hours at least, but I like overnight best... the surface gets very dry which makes for an incredible crust. If you're not worried about a dry surface, 2-3 hours is probably ok.
If I'm in a real hurry I'd go with a wet brine like this - it does work faster for sure.
* Almost forgot my #2 tip - if you're not cooking your chops to 145 like Rick says, you're doing it wrong 😛
Wow
I’m sorry but I watch him and Skip on UA-cam and they are polar opposite on screen. Much love Rick from NM
This looks amazing! I think I am going to make this one night this week. But I am wondering if it would also be great with Hatch Chiles.
Yum!
Wish you had those Mexican leaves name in your recipe breakdown
Epazote
Rick,
WHERE can I get the Pyrex measuring cup that you have? I love it!!!
PS, the recipe looks fabulous.
What do you think of using bacon fat in place of the rendered pork fat?
OMG! This looks like it will be delicious even when I cook it.
I'm wondering if I can use the little nopales that come in the small plastic bags vs. the large cactus...I'm a chicken about the splinters!
You can. He mentions it in the video
the uneven broiling has to do with the layout of the electric heating elements. I struggle with this all the time when I make my roasted tomatillos. have gotten into the habit of arranging them on the sheet pan in such a way as to optimize for proximity to the elements.
ok... need help. I grow my own nopales but find that the nodes don't really stand proud of the surface. I have to dig in to get them. I have fibromyalgia and carpal tunnel so this really hurts my hands and takes far too long. I recently bought a doohickey designed to take skin samples, to hopefully help scoop out the nodes without drastic effort. Haven't tried it yet since it's a bit off season for nopales and I have several paddles in my freezer. Any tips for cleaning "innie" nodes? Luckily my cactuses don't have the large spines, just the timy ones that plague you for a week if they get on you...
Hola Rick, thank you for this, I don't recall where I heard this from but it was said that pork must be cooked thoroughly because of parasites in the meat that we can then in turn contract these parasites, is this not true? Also, the meat therm you swear by what is the brand? Gracias from Mexico!
Do you have any video to cook o fried beef liver ?
Rick ever wonder about the first person that thought about eating cactus
People don’t understand or appreciate the struggles to survive, no supermarkets, no convenience stores, not even refrigeration! China, Korea and other regions eat cats, dogs and insects to feed themselves and their children. What would you do survive without readily available food?
Ha! I bet they had a time.
I was wondering if you cooked nopales and the video popped up.
This is like a deconstructed chile verde.
Cuando limpias los nopales usa el cuchillo de ladito,y talvez comprar los más tiernitos/ en California ay bastantes en los cerritos oh en la orilla d cartera pero no sé si seran comestibles🤔.( Posible si porque son d nuestros antepasados)y si no es prohibido cortarlos
6:30 Rick, I noticed you don't wash the residue from the Tomatillos? I was told that's very important? What am I missing?
🤤🤤🤤🤤🐖🔪🍽
I’d throw the bone away , rather than put it on the plate. It’s obviously not edible.
Leave out the problems. I don't know why everyone is thinks every dish has to have a spicy 🔥 hot kick to it. What happens if you have a guest who cannot eat hot spicy foods?👿
Poblanos are actually not spicy at all, they’re really flavourful but I promise it’s not hot.
Bayless is typical of the rich Mexicans I have known -- utterly oblivious to the suffering of the impoverished millions, while lolling in luxury and excess.
Ok, so ....I love your channel, have learned a lot.....but the comment continues to come up, "if you live next to a Mexican market"...when you live in Chicago, good point..../ when you live in Montana, really? Cactus paddles?....I will try again on another episode, sorry, but I have to "click off" on this one
You've got El Mercadito in Bozeman and Abarrotes Asuncion in Billings if you're ever in those areas.
Amazon sells them - enter Cactus paddles