Carne Con Chilies
Description
This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!
Ingredients
•
4 large boneless pork chops, fat trimmed and reserved
•
1/4 teaspoon ground black pepper, or to taste
•
1/2 teaspoon garlic powder, or to taste
•
1/2 teaspoon seasoning salt, or to taste
•
1 lime, cut into 4 wedges
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10 tomatillos, husked and cut in half
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1 tomato, quartered
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2 jalapeno peppers, seeded and halved
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3 dried red chile peppers, chopped
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1 clove garlic
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1/2 teaspoon salt, or to taste
Directions
1
Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
2
Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
3
At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
4
Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.