Chile Pasilla Pork & Potatoes

• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 5 dried pasilla chiles (1-1/2 oz.), stemmed, seeded
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 clove garlic
• 1-1/2 lb. boneless pork chops, cut into thin strips
• 1 lb. red potatoes (about 3), cut into 1/4-inch cubes, cooked King Sooper's 5 lb For $1.88 thru 02/09
• 4 green onions, chopped
• 3 cup hot cooked long-grain white rice

1. Cook bacon in large skillet until crisp; drain.
2. Set aside.
3. Add chiles, 1 at a time, to skillet; cook on medium heat 20 sec.
4. or until toasted, pressing constantly onto bottom of skillet with spatula.
5. Turn; repeat to toast other side.
6. Transfer to blender.
7. Repeat with remaining chiles.
8. Add tomatoes and garlic; blend 2 to 3 min.
9. or until smooth.
10. Add half the meat to skillet; cook on medium-high heat 2 min.
11. or until evenly browned, stirring frequently.
12. Remove from skillet.
13. Repeat with remaining meat.
14. Return all meat to skillet.
15. Stir in pasilla sauce and potatoes; cover.
16. Simmer on low heat 12 min.
17. or until heated through, stirring occasionally.
18. Top with bacon and onions.
19. Serve with rice.

bacon, chiles, tomatoes, clove garlic, boneless pork chops, red potatoes, green onions, hot cooked longgrain white rice

Taken from www.kraftrecipes.com/recipes/chile-pasilla-pork-potatoes-121811.aspx (may not work)