Main dishes

Chile Pasilla Pork & Potatoes

rate it now!

photo by:kraft

This twist on a popular "besteces y chiles pasilla" is made with pork.

time

prep:

45 min

total:

45 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

slices OSCAR MAYER Bacon, chopped

pasilla chiles (1-1/2 oz.), stemmed, seeded

can (14.5 oz.) diced tomatoes, undrained

clove garlic

1-1/2

lb. boneless pork chops, cut into thin strips

lb. red potatoes (about 3), cut into 1/4-inch cubes, cooked

green onions, chopped

cup hot cooked long-grain white rice

Make It

COOK bacon in large skillet until crisp; drain. Set aside. Add chiles, 1 at a time, to skillet; cook on medium heat 20 sec. or until toasted, pressing constantly onto bottom of skillet with spatula. Turn; repeat to toast other side. Transfer to blender. Repeat with remaining chiles. Add tomatoes and garlic; blend 2 to 3 min. or until smooth.

ADD half the meat to skillet; cook on medium-high heat 2 min. or until evenly browned, stirring frequently. Remove from skillet. Repeat with remaining meat. Return all meat to skillet. Stir in pasilla sauce and potatoes; cover. Simmer on low heat 12 min. or until heated through, stirring occasionally.

TOP with bacon and onions. Serve with rice.

Kraft Kitchens Tips

Pasilla Chiles

Pasilla chiles are dried chiles with a rich flavor. They vary in heat from mild to medium-hot. For best results, use kitchen shears to remove the stem, then cut along one side of chile to remove the seeds and veins. Look for them in Latin grocery stores.

Make Ahead

Pasilla sauce can be made ahead of time. Store in airtight container in refrigerator up to 3 days, or in freezer up to 1 month.

Substitute

For a more traditional version, substitute thin beef steak strips for the pork.