Chuletas De Puerco En Jitomate

Roast chilaca peppers by hand over an open flame for 1 to 3 minutes until tender but not cooked. Put in a plastic bag and let them sweat and rest for 5 minutes.

Using gloves, peel off skin by hand, remove veins and seeds. Slice chilacas and set aside.

Fry pork chops in their own fat until golden. Remove excess fat from pan.

Prepare salsa by blending tomatoes, garlic, onion, ground pepper and cloves with a little bit of water.

Season salsa by simmering with pork chop fat over low heat. After it reaches the desired consistency, add pork chops to obtain flavor. Add roasted chilacas and peas. Add salt to taste.

Note: The trick to great Chuletas de Puerco is to use good, fresh chilaca peppers properly roasted and cleaned (no skin, no burned parts). Make sure your tomatoes are ripe as well.

Serve with rice and refried beans.