Carne Con Chilies

Recipe View 5 mins Slice the pork chops into thin strips. In a bowl, season the pork with black pepper, garlic powder, and seasoning salt. Squeeze the juice from the lime wedges over the pork. (5 minutes)

Recipe View 8 mins Heat a large skillet over medium heat. Add the reserved pork fat to the skillet. Cook, stirring frequently, until the fat has rendered and the pan is well-coated. Remove the rendered fat from the pan, leaving a thin layer to prevent sticking. Add the seasoned pork to the skillet and fry until browned on all sides. (8-10 minutes)

Recipe View 15 mins While the pork is browning, prepare the green sauce. In a saucepan, combine the tomatillos, tomato, jalapeños, and dried red chile peppers. Add enough water to barely cover the vegetables. Bring the mixture to a boil, then reduce heat and simmer until the tomatillos and peppers are soft and slightly translucent. (15 minutes)

Recipe View 3 mins Drain any excess liquid from the cooked vegetables. Transfer the cooked vegetables to a blender or food processor. Add the garlic clove and salt. Blend until the sauce is completely smooth. (3 minutes)

Recipe View 15 mins Pour the green sauce over the browned pork in the skillet. Reduce the heat to low, cover the skillet, and simmer for at least 15 minutes to allow the flavors to meld. Taste and adjust salt and pepper as needed. For a richer flavor, simmer for up to 30 minutes, adding a little water if the sauce becomes too thick. (15-30 minutes)