Carne Con Chilies

Carne Con Chilies

43 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
trooworld
Recipe by  trooworld

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (43)

Rate This Recipe
Creekside
65

Creekside

I have been using a recipe almost identical to this one for 25 years ! I put a pork roast into my crock pot and add the sauce( without cooking first) and cook on low until the roast is tender but not falling apart. Add some cilantro-cook 15 min. more. Serve as a burrito filling, etc. Also excellent with scrambled eggs! I use fewer chilis, but I'm a wimp! First class recipe.

JACKIEAE
48

JACKIEAE

My family absolutely loved this, I wouldn't change a thing. I used canned tomatillos and tomatoes as that's what I had on hand. The sauce is very versatile and it would be a great topping for smothered burritos. 4/25/06- I had to edit the review to add that I made the sauce and poured over boneless pork chops in a slow cooker for 8 hours on low, then shredded the meat and served as tacos...AWESOME! Family loves the recipe both ways.

HAZYJAY
24

HAZYJAY

Pretty good. A little sweet for my tastes. Instead of cooking it in 2 separate pans, I cooked the pork in a cast iron skillet, removed it when done, and added the ingredients for the sauce to the skillet.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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