Pork Chops in green sauce with cactus

Category: Main course
Servings: 4
Prep time: 20 min
Cook time: 10 min (20 min)

Soft pork chops dipped in green tomatillo sauce with chopped cactus (nopales).

From the market:
4  pcs       slice Pork chops
2  Tbsp    olive or canola oil
1  cup       tender cactus chop in 1/4" squares
1  lb         green tomatillo
2  pcs      Serrano green chilies
1/4  pcs   Onion
10  pcs    cilantro stems
1/2  tsp  marjoram
1/2  tsp  thyme
1/2  tsp  ground ginger
1/2  tsp  ground cumin
1/2  tsp  Salt or, to taste

Let's go cook:
To prepare green sauce:
1. Boil on water just enough to cover the green tomatillos with serrano chilies around 10 min on medium heat or till get soft; if they are to big cut them in half to cook faster. Take out the tomatillo and chilies and save the water for cook forward.
2. Blend green tomatillos and serrano chilies with, onion, cilantro and salt. Verify salty and reserve.

To prepare pork chops:
1. In the pressure cooker add the oil to medium heat. Try to set the meat in the bottom surface.
2. Spread the spices on the pork chops at the time you go turn them every 5 seconds, till they get brown on both sides.
3. Once ready add the green sauce over the pork chops, move around and turn again each of them to get soak. The sauce must cover the meat. Add 1 cup of hot water from the tomatillo boiled.
4. Cover the pressure cooker follow the instructions of its procedure and cook for 10 min.
5. Once you can safely open the pressure cooker, add the cactus and mix carefully.

Ready to eat:
1. You can serve this aside with white rice and pinto beans....but don't forget hot corn tortillas.

Traditional times:
a) If you want to use a regular pot or pan for cook, on step 4, low the heat, cover and cook for 20 min or till the meat is soft.
b) If you want a soupy dish just add more water used to boiled the green tomatillo.
c) You can buy the cactus paddle, remove carefully with a knife the thorns and chop in square shapes the paddles. Boil them in water with low heat during 15 min with some cilantro, a piece of onion and salt. Don't cover because the water will spill out from the pot. Keep an eye on it!. Once soft, they are ready. Strain them to be ready.