Tomatoed Pork

Tomatoed Pork

23 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Amy_S
Recipe by  Amy_S

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (23)

Rate This Recipe
wifeyluvs2cook
61

wifeyluvs2cook

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 i made this is, with the cut pork i placed in a saucepan, slightly covered with water, and simmered with salt until all water evaporated(it makes the pork more tender) Once all evaporated I added veg oil, onion and jalapeno(with seeds cuz we like it hot) and salt pepper, garlic powder, cumin, oregano. let fry until browned, I added 2 small roma tomatoes coarsely chopped and about 1/4 cup of tomato sauce(im sure it would work great with the diced tomatoes like the recipe calls for, I just didnt have any) I let cook until tomatoes were tender, I added about 1/4 -1/2 cup of water, and let simmer together. I didnt add mushrooms because my husband doesnt like them,but it sure sounds good though.

KATEZ21
28

KATEZ21

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 shredded the meat and used it for chilaquiles. Yum!

HPYEVRAFTR
10

HPYEVRAFTR

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 4.9 g
  • 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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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

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