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Carne con Chile
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Spicy pork stew in tangy tomatillo sauce with fiery peppers.
Ingredients:
  • 20 fresh tomatillos, husks removed
  • 2 large tomatoes, chopped
  • 7 serrano chile peppers, chopped (wear gloves)
  • 10 fresh chile de arbol peppers, chopped (wear gloves)
  • 5 cloves garlic, divided
  • 2 pounds pork stew meat, coarsely chopped
Instructions:
  • Combine tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat. Cook until the mixture is juicy and the peppers are tender, approximately 10 minutes. Remove and discard the garlic cloves before serving.
  • Blend mixture in a blender until smooth for about 1 minute. Then, mince 1 garlic clove and stir into the sauce. Season with salt and set aside.
  • Finely chop the remaining garlic clove and place it into a skillet. Add pork, cover, and cook over medium heat, stirring occasionally, until pork is no longer pink and juices run clear, about 30 minutes. Pour tomatillo sauce into the skillet, reduce heat, and simmer until pork is tender, stirring often, for about 5 to 10 minutes. Ensure pork reaches an internal temperature of at least 145 degrees F (63 degrees C) using an instant-read thermometer.

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