CHILE PASILLA PORK & POTATOES

Chile Pasilla Pork & Potatoes image

Spice up your cooking with this Chile Pasilla Pork & Potatoes recipe. Pork lovers rejoice for this chile pasilla combo of pork chops, bacon and potatoes.

Provided by My Food and Family

Categories Grains

Time 45m

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

6 slices OSCAR MAYER Bacon, chopped
5 dried pasilla chiles (1-1/2 oz.), stemmed, seeded
1 can (14.5 oz.) diced tomatoes, undrained
1 clove garlic
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

Steps:

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.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g