This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste.

Amy_S

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.

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  • Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Nutrition Facts

247 calories; protein 19.5g; carbohydrates 4.9g; fat 16.2g; cholesterol 60.1mg; sodium 1025.3mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2008
This is very similar to the dish we've been making in our family for years I know ppl hate when otheres do this but i didnt follow exactly. But then i rarely follow a recipe exactly. THe way i made this is with the cut pork i placed in a saucepan slightly covered with water and simmered with salt until all water evaporated(it makes the pork more tender) Once all evaporated I added veg oil onion and jalapeno(with seeds cuz we like it hot) and salt pepper garlic powder cumin oregano. let fry until browned I added 2 small roma tomatoes coarsely chopped and about 1/4 cup of tomato sauce(im sure it would work great with the diced tomatoes like the recipe calls for I just didnt have any) I let cook until tomatoes were tender I added about 1/4 -1/2 cup of water and let simmer together. I didnt add mushrooms because my husband doesnt like them but it sure sounds good though. Read More
(71)
46 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/16/2008
This is very similar to the dish we've been making in our family for years I know ppl hate when otheres do this but i didnt follow exactly. But then i rarely follow a recipe exactly. THe way i made this is with the cut pork i placed in a saucepan slightly covered with water and simmered with salt until all water evaporated(it makes the pork more tender) Once all evaporated I added veg oil onion and jalapeno(with seeds cuz we like it hot) and salt pepper garlic powder cumin oregano. let fry until browned I added 2 small roma tomatoes coarsely chopped and about 1/4 cup of tomato sauce(im sure it would work great with the diced tomatoes like the recipe calls for I just didnt have any) I let cook until tomatoes were tender I added about 1/4 -1/2 cup of water and let simmer together. I didnt add mushrooms because my husband doesnt like them but it sure sounds good though. Read More
(71)
Rating: 4 stars
01/06/2009
We made this in the crock pot with two cans of tomatoes and jalapenos instead of the fresh jalapenos and we really like it. We've already made twice once to eat in tortillas and once we shredded the meat and used it for chilaquiles. Yum! Read More
(32)
Rating: 4 stars
10/17/2008
very good dish easy and very tasteful all i done was seeded the jalapenos and i used fire roasted diced tomatoes a keeper Read More
(12)
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Rating: 5 stars
12/16/2008
Very delicious! It smelled great as it was cooking and was really easy. Thanks! Read More
(9)
Rating: 5 stars
02/25/2009
Why would someone leave a review without making the recipe. If the pic is not pleasing...move on. The TASTE was excellent. Read More
(8)
Rating: 4 stars
01/07/2009
I think this one came out great.I left in half the jalapeno seeds and used fire roasted tomatoes and served over rice.it had just the right bite and the taste was wonderful. Read More
(7)
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Rating: 5 stars
02/26/2009
Years ago I got a very similar recipe from a Mexican lady. She called it Chilosa.This version has no mushrooms more tomatoes and is spooned over rice and loaded into unfried corn tortillas for eating. Yummo. Read More
(7)
Rating: 5 stars
05/22/2012
Amazing dish! I did what another poster said and pretty much boiled the pork rather than fry it. Then continued the recipe as normal. The way I serve it is different. Instead of over rice or anything I love it wrapped in a tortilla with cheese and sour cream. Read More
(6)
Rating: 4 stars
03/23/2009
This recipe was easy to follow and the end result quite good. I added a little cornstarch towards the end to thicken the sauce and we ate it with tortillas...very good! Read More
(6)
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