Ingredients:

1/2 medium onion finely chopped

2 garlic clove, 1 finely minced, 1 whole

salt as needed

pepper as needed

2 bay leaves

5 cups of water or chicken broth

2 medium size potatoes

4 dry California peppers, stems removed and washed

2 pounds pork loin, trimmed and cut in 1/2-inch cutlets

 

Procedure:

In a small pot cook the California peppers, add 1 whole garlic clove, 1 bay leave and 1/2 a tsp of salt. Fill your pot with water (do not cover) cook on high for 10 minutes then cover your pot and remove from heat. Let the peppers soak for 15 minutes. In a blender add 3 cups of clean water (do not use broth from peppers), California peppers and blend well until smooth. Discard the garlic and the bay leave.

In a large sauce pan add 1 tbsp of vegetable oil on high heat, add the meat, and 1 bay leave then reduce to low heat stir frequently to brown the meat evenly and prevent from burning. When the meat has browned evenly, add the onion and potatoes( keep stirring). When the onion is translucent add the 5 cups of water. The blended sauce must be strained to remove any thick parts like seeds or skins. Add the strained sauce, stir and continue to simmer for 5 minutes. Taste and add any needed salt. Continue to simmer on medium heat until meat has cooked through.

 

Serving suggestion:

Serve warm on a plate with a side of rice, and beans. Eat with your favorite tortillas.

Make burritos for on the go.

Make tacos with warm tortillas.