Carne Con Chiles
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
4 large boneless pork chops, fat trimmed and reserved
1/4 tsp ground black pepper, or to taste
1/2 tsp garlic powder, or to taste
1/2 tsp seasoning salt, or to taste
1 lime, cut into 4 wedges
10 tomatillos, husked and cut in half
1 tomato, quaretered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
1/2 tsp salt, or to taste
Slice pork chopes into strips, and season with pepper, garlic powder, and seasoning salt. Squeeze lime juice over the pieces.
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.
At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chiles 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.
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.