Hatch Chile Con Carne
Thins strips of pork are sauteed with Hatch chiles and tomatoes, combining to make a meat and chile dish that is enjoyed over eggs, in tortillas, or simply by itself.
Servings: 8 servings
Equipment
- Skillet
Ingredients
- 1 1/2 pounds pork loin chops, sliced into thin strips
- 28 ounce can of whole, peeled tomatoes
- 7 ounce can of diced green chiles, drained
- 3 cloves garlic, minced
- 3 tablespoons all-purpose, unbleached flour
- 2 tablespoons extra virgin olive oil
- 5 ounces Hatch chiles, roasted and peeled about 3 chiles
- 1 teaspoon onion powder
- kosher salt and fresh cracked black pepper to taste
Instructions
- In a small bowl, drain the juice of the tomatoes and set aside. Put the drained tomatoes in a medium bowl and mash up until pulpy and no big bits remain.
- Drain canned green chiles and add to the tomato bowl. Set aside
- Slice up the pork and lightly dredge in flour.
- Heat up skillet to medium heat, add oil, and fry the pork in batches to keep browning even, setting aside on a plate as you finish.
- When done, add a little more oil (if needed) and brown the minced garlic for a few minutes.
- Add the tomato and chile mix.
- Add the pork slices.
- Add the extra tomato juice that you reserved as needed. (I used all of mine.)
- Add chopped Hatch chiles on top.
- Add salt, pepper, and onion powder to taste.
- Mix together over medium heat for about 30 minutes, or longer to let the flavors meld. If the chile con carne reduces, add a little chicken broth.
- Serve immediately.
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