Happy Monday, everyone!
I’m not a fan of people trying to imbue their positivity and optimism on me on Monday mornings before I’ve gotten into the groove of the new week. So if you’re like me, you need a little boost before the sadness of the ended weekend and the laughter of the ridiculousness called life kicks in. But guess what: that’s all about to change for you, because I’ve just posted a new recipe on YouTube for one of my most favorite family recipes ever: spicy pork Carne Con Chile – boost delivered! #YW.
In case you don’t have ten lil minutos to watch the video (I totes get it, supes BUSY!), here’s the recipe in written form for your viewing/printing/copying pleasure.
- 8-9 pork chops (don’t cut off the fat!)
- 1/2 cup water
- salt/pepper to taste
- 3-4 sm/med tomatoes
- 2-3 jalapenos (depending on your heat preference)
1. Cube the pork chops evenly into about 2″ size cubes. In a large sauce pan or pot, add the pork and water, including any bones and fat. Over medium heat, stir pork regularly until the water has cooked away and the pork browns (it needs to stick a little bit to the bottom of the pot between stirring), approximately 20-30 minutes.
2. De-stem your tomatoes and cut the stem end off of the jalapenos. Place tomatoes and jalapenos in a cast iron pan, and blister them evenly on all sides over medium heat. Once the tomatoes and jalapenos have blistered evenly on all sides, remove them from heat.
3. Add tomatoes and jalapenos to a blender or food processor, and liquify. Once it is liquid, taste your sauce to make sure it is as spicy or mild as your liking. If it’s too hot, roast another tomato or 2 and add to your sauce to temper the spice. If it’s not spicy enough, roast another jalapeno or 2, and add to your sauce to increase the spice and heat.
4. Pour your spicy “chile” over your browned pork and mix until the sauce covers the pork evenly. If you want saucier pork (that’s what she said!), then just repeat steps 2 and 3 to make more.
5. Make yourself a taco or a burrito, and LOVE YOUR LIFE BECAUSE CARNE CON CHILE IS NOW A PART OF IT.
Hope you enjoy – and let me know in the comments how it turned out!! Apologies for not getting very good photos of this process, but this recipe is soooo good, you won’t stop to take a photo because you’ll be too busy shoveling it in your face. TRUTH.
HAPPY MONDAY, GRUMPIES-NO-MORE!!