Simple, Spicy Chile Con Carne
- olive oil
- 8-12 jalapenos
- 1 12-oz. can of chopped tomatoes
- salt
- pepper
- 4 pork chops, bone in
- corn tortillas
- Preheat oven to 400 degrees.
- Lightly coat jalapenos with olive oil, and roast for 20-25 minutes. Allow to cool completely.
- Remove the skin and stems from jalapenos. If you want, remove the seeds for a milder chile, and place in a mixing bowl along with the tomatoes.
- With a potato masher, mash tomatoes and jalapenos, until thick and blended. Season with salt to taste.
- For the pork chops, season with salt and pepper and cut pork in to 1 x 2 inch chunks, but leave some meat on the bone.
- Place the pork into an oiled skillet, over high heat to brown the outsides for 5 to 7 minutes.
- Pour 1 cup of the chile, along with 1 cup of water into the skillet. Bring to a boil, reduce to a simmer.
- Allow meat to simmer for 20 minutes, until pork is cooked through
- Serve with corn tortillas and additional chile. Enjoy the meat on the bone, its the best part.
olive oil, jalapeufos, tomatoes, salt, pepper, pork chops, corn tortillas
Taken from food52.com/recipes/21194-simple-spicy-chile-con-carne (may not work)