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.