1-1/2 lb. boneless pork chops, cut into thin strips
1 lb. red potatoes (about 3), cut into 1/4-inch cubes, cooked
4 green onions, chopped
3 cup hot cooked long-grain white rice
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.