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Patricia Ramirez's carne con chile




Source of Recipe


Ramirez Family Restaurants


List of Ingredients




2 to 3 pounds pork shoulder roast
Salt to taste
Water as needed
26-ounce can Goya tomatillos, drained
4 dried arbol chilies
3 fresh jalapeno peppers, cut into quarters
½ medium yellow onion, cut into large pieces
1 clove garlic
Salt to taste
Tortillas
2 cups pinto beans, or as desired, cooked according to package directions (canned refried beans may be substituted)

Recipe



Cut pork roast into 1-inch or so cubes. Place in a large skillet or stockpot. Sprinkle with salt. Pour enough water to half-cover the pork into the pan. Cover, and cook until the pork is tender, about 40 minutes. Drain any remaining water.

Meanwhile, in a blender, combine the drained tomatillos, arbol chilies, jalapeno peppers, onion pieces, garlic and salt. Pulse to blend well. Pour into pot with the meat.

Bring to a boil over medium heat, reduce heat and simmer, partially covered, until meat is very soft and mixture is fragrant, about 20 minutes or so. Longer simmering is also good, if you have the time. (If necessary, add a little water to prevent mixture from becoming too pasty-thick and dry.)

To serve: Spoon into tortillas, and top with cooked beans. Serve with rice.

Serves 6 to 8.