Stew of pork meat in chili pepper sauce and pasilla.
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Ingredients12 portions
Preparation
Cut pork into small cubes.
Fry pork with a little oil, season with salt and pepper.
Cook tomatoes in plenty of water until they soften.
Remove tomatoes from water and liquefy. Reserve water.
Take advantage of water where the tomatoes were cooked to soften pasilla and rattle chiles.
Already soft, devend chiles and blend with tomato, garlic, cumin and oregano. If necessary, use tomato water to add volume to the sauce.
Once the meat is well fried, add the sauce already liquefied, mixing to give uniformity. Season with salt and pepper to taste.
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