Chile Pasilla Pork Potatoes Recipes

CHILE PASILLA PORK & POTATOES

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.

PASILLA PEPPER-GRILLED PORK LOIN WITH POTATOES

Steps:

• Heat grill to medium heat.
• Blend dressing and chiles in blender until smooth. Place meat on center of large sheet of heavy-duty foil; top with chile mixture and vegetables. Fold foil to make packet. Place on grill grate.
• Grill 40 to 45 min. or until meat is done (145ºF). Remove from grill. Let stand 3 min.
• Cut slits in foil to release steam before opening packet. Slice meat. Serve with vegetables.

OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA

Steps:

• Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
• Soak the chilies in boiling water to cover for 20 minutes. Drain.
• Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
• Heat the oil in a large skillet and brown the chops on both sides over medium heat.
• Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.

GUATEMALAN PACHES AS MADE BY ERWIN PEREZ RECIPE BY TASTY

Steps:

• In a medium cast iron skillet over medium-high heat, toast the pepitas and sesame seeds until aromatic and lightly browned, 2-4 minutes. Transfer the seeds to a small bowl and return the pan to the heat.
• Add the Francese rolls to the pan and toast until charred on both sides, about 5 minutes. Transfer the charred bread to a pan and cover with water. Let soak for 1 hour.
• Add the tomatoes, tomatillos, ½ of an onion, pasilla, guajillo, and 1 clove of garlic to the pan and char on all sides, 10-20 minutes. Remove items as they become charred and set aside.
• In a medium pot, combine the cubed pork, salt, ½ of an onion, 1 garlic clove, and the water. Bring to a boil, then cover and simmer for 1 hour, or until the pork is tender. Strain the pork from the broth and set both aside.
• Squeeze out as much water as possible from the soaked bread, then add to a blender with the toasted seeds, charred vegetables, pepper, and allspice. Blend until smooth. Set aside.
• Add the pork lard to a medium bowl and microwave for 2 minutes, until melted. Stir in the annatto paste until smooth. Set aside.
• Add the hot, peeled potatoes to a large roasting pan. Mash the potatoes until smooth. Add the melted lard mixture, half the of blended tomatillo sauce, and ½ of the instant corn masa. Mix with your hands until well combined. Season with salt. The mixture should be red and somewhat tacky. If the dough is too dry, add more of the sauce. If too thin, add more corn masa.
• To assemble the paches, lay a banana leaf on a clean work surface. Add a bit of potato dough to the center. Place some of the meat in the center, covering with the potato dough. Fold the leaf around the dough, then wrap with a second leaf and a piece of aluminum foil. Repeat with the remaining ingredients.
• Layer a base of banana leaves in a large pot and place the wrapped paches on top. Fill the pot halfway with water. Cover the top with more banana leaves and the lid, then steam over medium heat for 1 hour. Remove the paches from the pot and let cool slightly.
• Enjoy!