Carne de Puerco con Rajas en Salsa de Tomate
Pork Chops in Spicy Tomato and Poblano Sauce
From Andrea Pons
Read more about Andrea's recipes here!
*See end of recipe for a vegetarian adaptation.
Serves 4 to 8
For the Meat
4 lbs boneless pork chops, cubed into 1-inch cubes
1 Tbsp garlic salt
1 Tbsp black pepper
2 Tbsp avocado oil
2 large onions
2 garlic cloves, minced
1 tsp fresh oregano
For the Sauce
1 medium jalapeño pepper
7 medium roma tomatoes
1 Tbsp chicken bouillon
1 8oz can of tomato sauce
3 medium poblano peppers
For the Sauce
- Heat a large skillet over medium-high heat, once hot add the jalapeño and tomatoes. Do not oil the pan. Rotate the jalapeño and tomatoes until each side is brown and blistered.
- In a medium skillet, add the poblano peppers and let each side blister and brown over medium-high heat.
- Once the poblanos are blistered, place them in an air-tight container or seal them in a plastic bag to sweat for about 10 minutes. This will help remove the outer skin.
- Add blistered tomatoes and destemmed jalapeño to a blender. If you like your sauce on the spicier end, keep the seeds of the jalapeño. Otherwise, slice jalapeño in half to remove the veins and seeds from inside before adding it to the blender.
- Blend sauce until smooth and set aside.
For the Meat
- Add cubed pork to a large bowl, and season with garlic salt and pepper until all pieces are evenly coated.
- In the same large skillet as before, add the avocado oil and heat over medium-high heat. Once the oil is hot, and without crowding the meat, place pork on the skillet and sear each side for about 1-2 minutes until browned.
- Julienne the onion and add to the skillet following with the garlic.
- Continue to cook until the onion and garlic become fragrant for about 3 minutes.
- Add the blended sauce to the skillet, following by the can of tomato sauce. Gently mix the tomato sauce into the jalapeño sauce until fully incorporated, then turn down the heat to medium and cover. Let pork simmer for 30 minutes.
- Remove poblano peppers from their container or plastic bag and under gentle cold running water, massage the peppers with your fingers to loosen up the outer skin, and remove as much of it as possible.
- Using a knife, slice the poblanos in half to remove the inner veins and seeds, then slice the pepper length-wise to create ½-inch wide strips. These are your “rajas.”
- Add the rajas and oregano to the pork, cover again and turn the heat to medium-low. Let simmer for 5 more minutes or until ready to serve.
- Serve pork warm with a slice of Torta de Elote, Ranchero queso fresco, and sour cream.
For a vegetarian adaptation
Substitute acorn squash and carrots for the pork. The squash should be cut into halves, seeds removed, then sliced into 1-inch half moons, seasoned just like the pork and roasted at 350 for about 45 minutes. The carrots can be cut on a bias, 1-inch thick and added to simmer in the sauce in place of the pork. Add the squash at the end of the recipe.