Sugar-Free Recipes: Carne Con Chilies | Submitted By: trooworld

4 large boneless pork chops, fat trimmed and reserved1/4 teaspoon ground black pepper, or to taste1/2 teaspoon garlic powder, or to taste1/2 teaspoon seasoning salt, or to taste1 lime, cut into 4 wedges10 tomatillos, husked and cut in half1 tomato, quartered2 jalapeno peppers, seeded and halved3 dried red chile peppers, chopped1 clove garlic1/2 teaspoon salt, or to tasteSlice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces. Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes. At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth. Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary. Amount Per Serving  Calories: 195 | Total Fat: 13.2g | Cholesterol: 41mg

 view all reviews »

Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it were cooked longer. I used canned diced tomatoes instead of fresh, more garlic powder, and some onion flakes. Also, I used vegetable oil instead of the pork fat, which was easier and did not seem to change the taste. I used 3 chipotles and no fresh jalepenos, which resulted in hot lips and warm mouths, but no fire breath. Served it with refried beans, rice and warm flour tortillas plus toppings (sour cream, onions, etc.). My husband loved it! Was this review helpful? [ YES ]
11 users found this review helpful Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here