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Carne de Puerco en Chile Pasilla
main dishes

Carne de Puerco en Chile Pasilla

Pork with Pasilla Chili Sauce is a classic on the Mexican table. Tender chunks of pork shoulder are cooked crisp before simmering with a pureed sauce of Pasilla-Ancho Chilis, fresh tomatillos and jalapeño, for a smoky bite. Serve with rice or wrap in warm tortillas and garnish with chopped fresh cilantro.

  • 15m

    prep time

  • 1h 20m

    Cook Time

  • 454

    Calories

  • 13

    Ingredients

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Ingredients

6

Servings

Pork

  • 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
  • 4 cups water
  • 1 teaspoon salt
  • 2 McCormick® Bay Leaves
  • 1 tablespoon vegetable oil

Chili Sauce

Instructions

  • Place pork, water, 1 teaspoon salt and bay leaves in large saucepan. Bring to boil on high heat, skimming any foam from surface. Cover. Reduce heat to medium-low; simmer 1 hour until pork is tender. Drain, reserving 2 cups of the cooking liquid; set aside.

  • For the Chili Sauce, heat oil in large deep skillet on medium heat. Add tomatillos, onion and jalapeño; cook and stir 5 minutes until golden brown. Wipe outside of chilis with damp paper towel to remove any dust. Add chilis and garlic to skillet; cook 1 minute longer. Add 2 cups reserved cooking liquid; bring to simmer. Cover. Cook 5 minutes until vegetables are softened. Carefully transfer mixture to blender container. Add salt and pepper. With center part of lid removed to allow steam to escape, blend until smooth.

  • Heat remaining 1 tablespoon oil in large saucepan on medium heat. Return pork to pan. Cook and stir until browned, about 5 minutes. Stir in pureed chili sauce. Bring to simmer; cook 5 minutes or until slightly thickened. Serve with rice or warm tortillas and garnish with chopped fresh cilantro, if desired.

Nutrition information (per Serving)

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