Chiles Poblanos con Puerco

41bfkZhFppL._SX300_Serves 5-6
2½ lbs. pork tenderloin, cut in strips
Oil for frying
1½ t. comino
4 cloves garlic
1 large onion, chopped
6 poblano peppers, cut in strips
3 medium tomatoes, cut in wedges
2 (8 oz.) cans tomato sauce

Ground spices in molcajeteIn skillet, brown pork in oil. Remove meat from pan. Grind comino and garlic in molcajete and add to skillet. Add onion and peppers and fry until onion is transparent. Add tomatoes, tomato sauce and pork. Simmer covered about 1 hour, or until pork is well done.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s