From muydelish.com
Authentic Carne Con Chile Recipe
Ingredients
Ingredients
- 2 pounds lean pork loin or beef stew meat
- 2 teaspoons kosher salt
- 10 large dried Chiles Colorados or Chiles Guajillos
- ½ small white onion
- 3 large garlic cloves
- 1½ teaspoon dried oregano
- ¼ teaspoon dried cumin
- 1 Tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 Tablespoon all purpose flour
- 4 cups water
Steps
- Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons kosher salt.
- Heat a large dutch oven or pot over medium high heat. Add the meat cubes with 1 cup water. Bring to a boil and reduce heat to medium low.
- Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
90 min
- Uncover and let the liquid evaporate. Sprinkle 1 Tablespoon flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
- Remove the seeds and stem from 10 large chiles. Rinse under cool 4 cups water to remove dust.
- In a large pot with about 3 to 4 cups water (enough to cover the chiles) add the chiles, ½ small onion and 3 large garlic.
- Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the 10 large chiles sit in the hot 4 cups water for about 10 minutes or until very soft.
15 min
- To a blender or food processor, add the 10 large chiles, ½ small onion, 3 large garlic, spices plus 2 cups of the chile water where they cooked. Blend for a couple of minutes or until everything is pureed. Note: If the sauce is too dense, add ½ to 1 more cup of water for a more brothy consistency.
- Using a fine mesh strainer, strain the chile sauce over the pot with the meat to remove any remaining seeds and skin.
- Cover and cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
30 min
- Serve hot with tortillas, beans and rice.
Nutrition
Per serving
- kcal
- 196
- protein
- 29 g
- carbs
- 8 g
- fat
- 5 g