Ingredients:
5-6 dried red chili pods (“Hatch” hot or mild)
5-6 medium size boneless pork chops
1(8oz) can of tomato sauce
1(8oz) of water
Pork Seasoning:
Pepper
Garlic
Onion salt
Directions:
Take the 5 to 6 red chili pods and break off the tops of the chili (removing the stem) place chili with seeds into blender. Open the can of tomato sauce, pour into blender. Use tomato can to fill with water and pour into blender. Blend chili mixture on high until liquefied. Cut pork chops into cubes, season meat and place in a lightly greased frying pan. Cook pork cubes on medium until done. When pork is done pour red chili over pork, simmer for 3-5 minutes or until chili starts to adhere to pork.
This recipe is a New Mexico favorite and should be accompanied by pinto beans, lettuce, tomatoes, sour cream and tortillas for a true experience.
5-6 dried red chili pods (“Hatch” hot or mild)
5-6 medium size boneless pork chops
1(8oz) can of tomato sauce
1(8oz) of water
Pork Seasoning:
Pepper
Garlic
Onion salt
Directions:
Take the 5 to 6 red chili pods and break off the tops of the chili (removing the stem) place chili with seeds into blender. Open the can of tomato sauce, pour into blender. Use tomato can to fill with water and pour into blender. Blend chili mixture on high until liquefied. Cut pork chops into cubes, season meat and place in a lightly greased frying pan. Cook pork cubes on medium until done. When pork is done pour red chili over pork, simmer for 3-5 minutes or until chili starts to adhere to pork.
This recipe is a New Mexico favorite and should be accompanied by pinto beans, lettuce, tomatoes, sour cream and tortillas for a true experience.
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