Carne con Chile

Name: Carne con Chile
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 10 fresh chile de arbol peppers, chopped (wear gloves); 5 cloves garlic, divided; 4 servings salt to taste; 7 serrano chile peppers, chopped (wear gloves); 907 grams pork stew meat, coarsely chopped; 20 fresh tomatillos, husks removed; 2 larges tomatoes, chopped

Carne con Chile is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 498 calories, 64g of protein, and 19g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have pork stew meat, garlic, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes.

Ingredients you will need

Whole Garlic Cloves

Serrano Pepper

Arbol Chile

Tomatillos

Tomato

Peppers

Equipment you will use

Sauce Pan

Remove and discard the garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.

Ingredients you will need

Garlic

Clove

Ground Meat

Sauce

Salt

Equipment you will use

Blender

Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes.

Ingredients you will need

Garlic

Clove

Ground Meat

Pork

Equipment you will use

Frying Pan

Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

Ingredients you will need

Sauce

Meat

Pork

Equipment

Sauce Pan

Blender

Frying Pan

Ingredients

Servings:

fresh chile de arbol peppers, chopped (wear gloves)5cloves

garlic, divided 4servings

salt to taste 7

serrano chile peppers, chopped (wear gloves)907grams

pork stew meat, coarsely chopped 20

fresh tomatillos, husks removed 2larges

tomatoes, chopped

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Casteller Cava Brut. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.