Carne Con Chilies So Tasty

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Carne Con Chilies

"This scrumptious tomatillo-primarily based sauce can be made with beef, red meat or hen even though it's miles traditionally served with beef. Unfortunately, I don't have specific measurements of the seasonings, however do a little tasting along the way! Serve it over rice for a delicious Mexican dish!"

Ingredients :

4 massive boneless pork chops, fats trimmed and reserved
1/4 teaspoon floor black pepper, or to taste
1/2 teaspoon garlic powder, or to flavor
half teaspoon seasoning salt, or to flavor
1 lime, cut into four wedges
10 tomatillos, husked and cut in half of
1 tomato, quartered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
half of teaspoon salt, or to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
Heat a skillet over medium warmth. Add fat, and cook dinner, stirring till pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, approximately five minutes.
At the same time, make the inexperienced sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook dinner until tender. Drain extra liquid, and switch to a blender or meals processor together with the garlic and salt. Blend till clean.
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.

Notes :

Try the use of a Reynolds® gradual cooker liner on your sluggish cooker for less complicated cleanup.

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