Free Recipe Puerco Con Chile
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Puerco Con Chile Recipe
2 lb Boneless pork shoulder; cut
-in 2 x1/2 strips; 3/4
-thick
1 tb Ground hot red chile or
-pequin quebrado
1/4 c Unsalted butter
3 Cloves garlic; minced
3 Green onions; thinly sliced
6 Fresh hot green chiles;
-parched; peeled, seeded,
-cut in strips
1-1/2 lb Red-ripe tomatoes; peeled,
-cut in 1/2-inch wedges
Additional caribe (crushed
-New Mexico red chile) or
-pequin cebrado; if desired
Puerco Con Chile Preparation
Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy skillet; add garlic and green onions and cook until lightly browned. Push to 1 side; add chile-dredged pork strips and cook until crisp and brown. Add green-chile strips; cook, stirring, a few minutes until chiles are warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe as a snack or over rice as a main dish. Accompany with additional caribe or pequin if desired. Makes about 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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