"This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!" — trooworld
Watch video tips and tricks
large boneless pork chops, fat trimmed and reserved
ground black pepper, or to taste
garlic powder, or to taste
seasoning salt, or to taste
lime, cut into 4 wedges
tomatillos, husked and cut in half
jalapeno peppers, seeded and halved
dried red chile peppers, chopped
salt, or to taste
I have been using a recipe almost identical to this one for 25 years !
I put a pork roast into my crock pot and add the sauce( without cooking first) and cook on low until the roast
is tender but not falling apart. Add some cilantro-cook 15 min. more. Serve as a burrito filling, etc. Also excellent with scrambled eggs! I use fewer chilis, but I'm a wimp! First class recipe.
Really fast and easy to make. It was too sour for me so I will not make again.
My family absolutely loved this, I wouldn't change a thing. I used canned tomatillos and tomatoes as that's what I had on hand. The sauce is very versatile and it would be a great topping for smothered burritos. 4/25/06- I had to edit the review to add that I made the sauce and poured over boneless pork chops in a slow cooker for 8 hours on low, then shredded the meat and served as tacos...AWESOME! Family loves the recipe both ways.
Pretty good. A little sweet for my tastes. Instead of cooking it in 2 separate pans, I cooked the pork in a cast iron skillet, removed it when done, and added the ingredients for the sauce to the skillet.
Wonderful recipe. I put six pork chops in a slow cooker with the sauce and cooked for about six hours. The meat just fell apart and became a wonderful filler for tortillas. For the sauce I used one can of tomatillas, one jar of salsa verde, and one can of diced tomatoes as the base. Now a favorite in my home.
This was good, but I think would be better done in the crockpot so the meat is more tender. The sauce is excellent and has the perfect amount of spice. Will definitely be making this again. I might try with beef and use for taco filling. Thanks for the recipe.
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!
Outstanding! The only change I made was to use a small can of sliced mild jalapenos, and a shake of red pepper flakes (I can't bring myself to prepare fresh chiles since I got chile juice in my eye a few years ago). The tomatillo sauce, though amazingly delicious, was still a little too spicy for me but Husband thought it was just right. I'm going to make this again but with strips of chicken breast. Fantastic recipe! Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Carne Con Chilies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
Make the traditional Mexican beef dish into a super-satisfying sandwich.
See how to make authentic taqueria-style beef tacos.
Watch how to make this authentic Latin American treat.