Free shipping over $99 | Interest Free *no credit check* financing is available!


by Latino Foodie April 19, 2015


Although we have bookshelves bursting with cookbooks, I strongly believe that some of the best recipes come from the heart and family. Last week Art and I were visiting his tia Esperanza out in Compton. She has one of those classic Mexican homes with a manicured front lawn and a walkway lined with large bushes of chile peppers. You enter the living room and the large screen TV is blaring a novela on Univision and the aroma of good home Mexican cooking fills the air. The back yard has more than eight fruit trees, including papaya, mango, avocado, lemon, lime, orange, and tall, thick stalks of sugar cane growing wild. I love Art’s tia because she always insists we eat something when we visit even with half-hearted protests that we already ate. A few weeks back she quickly whipped up fried tacos filled with crispy potatoes and topped with a red chile sauce. To be polite, I said I would have one. Four tacos later I unbuttoned my pants to make room for the pan dulce she served with NESCAFÉ.

This past week she made us burritos on soft hand-size flour tortillas filled with homemade frijoles and nopalitos mixed with a fiery hot green salsa. I loved the flavor and simplicity of the dish. I asked her about working with nopales and Tia Esperanza generously shared with me in Spanish her recipe for nopalitos cooked with pork chops in the same hotter than hell green salsa. Tia Esperanza doesn’t write down recipes (my kind of cook) and my Spanish isn’t always the best, but from my mental notes and experience working with pork and green chile this recipe came together wonderfully. I think it comes from a place of love that only an aunt can share and that’s why it tastes so good. Serve it alongside some pinto beans, Mexican rice, and warm flour tortillas. Pour yourself a tall glass of limonada to wash it down.


1 tablespoon Canola or vegetable oil
1 onion, sliced thin in half moons
3 garlic cloves, chopped
1 pound pork chops with the bone in, cut 2″ pieces
1 teaspoon salt
1/4 cup water
1/2 pound nopales, needles removed and washed (cactus paddles — about 4 paddles)
2 cups of your favorite salsa verde sauce
salt, to taste and then diced
freshly ground black pepper, to taste


Heat the oil in a large skillet. Add the pork and sear until lightly browned. Add salt, water and simmer until the pork is tender, about 30 minutes. The liquid will evaporate. You’re going to want to brown the pork. Remove from heat and set aside.

Trim and peel nopales; cut into 1- by 1/2-inch pieces. In a separate saucepan, bring 1 quart of water to a boil. Add the nopales and simmer for 10 minutes. Remove the nopales from the heat, drain and rinse with cold water. Dice the nopales.

Add the salsa verde sauce and the nopales mixture to the pan with the seared pork. Simmer for 10 minutes and with a wooden spoon scrape up all the good brown bits for added flavor. Season with salt and pepper.

The post COSTILLAS DE PUERCO EN SALSA VERDE CON NOPALES — Gracias Tia Esperanza! appeared first on Latino Foodie.

Latino Foodie
Latino Foodie


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →