Tomatoed Pork

Tomatoed Pork

27
Amy_S 4

"This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste."

Ingredients

1 h servings 247 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1025 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
  2. Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Reviews

27

This is very similar to the dish we've been making in our family for years, I know ppl hate when otheres do this, but i didnt follow exactly. But then i rarely follow a recipe exactly. THe way...

We made this in the crock pot with two cans of tomatoes and jalapenos instead of the fresh jalapenos, and we really like it. We've already made twice, once to eat in tortillas, and once we shred...

very good dish easy and very tasteful all i done was seeded the jalapenos and i used fire roasted diced tomatoes a keeper

Why would someone leave a review without making the recipe. If the pic is not pleasing...move on. The TASTE was excellent.

Very delicious! It smelled great as it was cooking and was really easy. Thanks!

I think this one came out great.I left in half the jalapeno seeds and used fire roasted tomatoes and served over rice.it had just the right bite and the taste was wonderful.

This recipe was easy to follow, and the end result quite good. I added a little cornstarch towards the end to thicken the sauce, and we ate it with tortillas...very good!

Years ago I got a very similar recipe from a Mexican lady. She called it Chilosa.This version has no mushrooms, more tomatoes,and is spooned over rice and loaded into unfried corn tortillas for ...

Amazing dish! I did what another poster said and pretty much boiled the pork rather than fry it. Then continued the recipe as normal. The way I serve it is different. Instead of over rice or any...