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Main dishes

Chile Pasilla Pork & Potatoes

Chile Pasilla Pork & Potatoes recipe
photo by:kraft
We've put a pork lover's twist on the classic beef pasilla. Ours is a Healthy Living recipe made with potatoes, strips of pork chops—and chopped bacon!
45 min
45 min
6 servings

What You Need

slices  OSCAR MAYER Bacon, chopped
 dried pasilla chiles (1-1/2 oz.), stemmed, seeded
can   (14.5 oz.) diced tomatoes, undrained
clove  garlic
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.
For a more traditional version, substitute thin beef steak strips for the pork.

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