Carne Con Chillies

    Carne Con Chillies


    59 people made this

    About this recipe: This delicious tomatillo-based Mexican sauce can accompany beef, pork or chicken, though it is traditionally served with pork. If you cannot find tomatillos, or green husk tomatoes, simply use organic fresh tomatoes. Adjust the spices to your liking. Serve over rice for a festive Mexican meal!

    Serves: 4 

    • 4 boneless pork loin chops, fat trimmed and reserved
    • 1/4 teaspoon ground black pepper, or to taste
    • 1/2 teaspoon garlic powder, or to taste
    • 1/2 teaspoon salt, or to taste
    • 1 lime, juiced
    • For the sauce
    • 10 tomatillos, husked and cut in half
    • 1 tomato, quartered
    • 2 jalapeno chillies, or green chillies, seeded and halved
    • crushed chillies, such as Schwartz, to taste
    • 1 clove garlic
    • 1/2 teaspoon salt, or to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Slice pork chops into strips, and season with pepper, garlic powder and salt. Squeeze lime juice over pieces.
    2. Heat a frying pan over medium heat. Add reserved fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
    3. At the same time, make the sauce. Combine the tomatillos, tomato, jalapenos and dried crushed chillies in a saucepan. Bring to the 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.
    4. Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavours. Taste, and adjust salt and pepper if necessary.

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    Reviews (1)


    Superb. This went really well with the Mexican Rice which I found here: Lots of lovely flavours in your mouth all at once! - 06 Dec 2010

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