Hot Carne Con Chile
From latinfoodie 15 years ago
- 25 minutes to make
- Serves 6
This is a favorite mex dish in our house, HOT and spicy just like we like! Serve with corn tortillas, lemon, avocado, and rice and beans! (dont confuse with "chile con carne" which is more like chilli) This is way different and can be made with beef and pork!
Ingredients
- Chile- shopping list
- 2 roma tomates shopping list
- 2 jalepenos shopping list
- 3-6 serrano peppers(depending on size and heat level) I use about 4 or 5 medium size serranos, but if they are the super little ones use more shopping list
- 1 garlic clove shopping list
- water shopping list
- salt to taste shopping list
- 1 1/2 pounds of pork chops, bones removed, and cut into 1/2 in cubes, or u can use pork but cut small shopping list
- 1/2 cup of red onion coarsly chopped shopping list
- 1/2 tsp of garlic powder shopping list
- 1/2 tsp oregano shopping list
- 1/4 tsp pepper shopping list
- 1 tsp salt or to taste shopping list
- 2 tbs or more of veg oil shopping list
- water shopping list
- slurry- equal parts of water and flour stirred together, with no lumps, and consistency of gravy shopping list
How to make it
- In a small pot, add tomatoes and chiles and some salt, let simmer until the tomatoes are fairly tender and the chiles are also. Remove from heat, add to blender, minus stems. Add a couple tbs of cooking water to loosen, chopped garlic clove, and salt to taste. Blend until smooth but somewhat chunky. Set aside.
- In a large saucepan, add pork and water just enough to barely cover, and salt. Boil/simmer until water has completely evaporated. Add oil, onions and seasonings. There should be enough oil to allow the meat to brown nicely. Once browned to a medium brown color, add about 1/2- 3/4 cup of the chile and stir well. Add about 1-1 1/2 cups of water and let simmer. This will create a sauce. IF you want it more spicy add a few more tbs of chile. Slowly drizzle in the slurry stirring fast to avoid lumps. Add only enough slurry to make the sauce gravy consistency. It will thicken as it cools! Serve with rice, beans, corn tortillas, avocados, and lemon!!! enjoy
The Rating
Reviewed by 3 people-
This was perfect and so full of flavor. We used flour tortillas instead of corn, just preference. The lemon juice on top really makes the difference! Thanks Latinfoodie!
mommyluvs2cook
in Santa Fe loved it
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Trying it tomorrow!!! :)
MsAguilar
in loved it
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It was delicious!!! Spicy and yummy!!!! Thanks!!!!
MsAguilar
in loved it
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