30 minutes
A Mexican-inspired dish featuring pork tenderloin cubes and roasted poblano chiles in a savory tomato sauce.
Poblano Chiles, Roasted and peeled
each
Pork Tenderloin, Cut into 1-inch cubes
0 lb
to taste
tablespoons
White Onion, Sliced 1/4 inch thick
each
Garlic, Finely chopped or crushed
cloves
Diced Tomatoes In Juice, Drained
0 oz
cups
tablespoons
Epazote, Fresh
0 branch
Cilantro, Coarsely chopped
cups
1. Roast and Steam Poblano Chiles
Roast the poblano chiles over an open flame or under a broiler, turning occasionally, until blistered and blackened. Transfer to a bowl, cover with a kitchen towel, and let steam to make peeling easier.
2. Brown Pork Cubes
Pat the pork cubes dry, sprinkle with salt, and then brown in a skillet with oil over medium-high heat. Remove from skillet and set aside.
3. Cook Onion and Add Garlic and Chiles
In the same skillet, add sliced onion and cook until soft. Stir in chopped garlic and sliced chiles.
4. Add Tomatoes and Simmer Sauce
Add drained tomatoes to the skillet along with beef broth or a water and Worcestershire sauce mixture. Include epazote or cilantro and cook to thicken the sauce.
5. Finish Cooking Pork
Return the browned pork to the skillet and simmer in the sauce until pork is cooked to a slightly rosy interior.
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