Description
Pork with Green Chiles, Mexican flavors with a hint of Czech.
Ingredients
Scale
- 400 g or 14 oz pork medallions or pork tenderloin, sliced in thin strips
- 4 green mild chiles, stemmed and seeds removed and sliced into rounds*
- 1 green cayenne chile or any hot green chile, finely chopped **
- 4 garlic cloves, minced
- 1 medium white or yellow onion, finely chopped
- 1 small tomato, finely chopped
- salt to taste
- ground black pepper to taste
- 1 tsp. ground cumin
- 2 tbsp. olive oil or vegetable oil
- white rice to serve
- corn tortillas, optional
- cilantro to garnish
Instructions
- Heat 1 tbsp. of the oil, once warm saute the onion until soft and translucent. Add the round green cubanelle chiles and hot green chiles to the pan, saute for 2 minutes. Next add the minced garlic, sprinkle some salt and ground black pepper to the vegetables and stir to combine. Saute another 2 minutes, then remove the vegetables from the pan and set aside.
- In the same pan heat the remaining 1 tbsp. of oil, add the pork to the pan and sprinkle some salt and ground black pepper to taste. Cover the pan and fry until the pork strips are cooked all the way through, about 10 minutes. Drain any fat or liquid in the pan and add the previously cooked vegetables back to the pan. Next add the ground cumin seed and chopped tomato to the pan. Stir to combine all ingredients well. Cover and continue cooking until the cubanel chiles have soften.
- Serve with or over white rice and corn tortillas on the side, if desired.
Notes
* You can use banana, wax or Cubanelle chiles, Do not use bell peppers.
** For a milder version remove the seeds and center vein.
- Prep Time: 10 mins
- Cook Time: 20 mins