Authentic Carne Con Chile Recipe

Cook the meat

1. Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.
2. Heat a large dutch oven or pot over medium high heat. Add the meat cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
3. Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
4. Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.

Make the chile sauce while the meat cooks

1. Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
2. In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
3. Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes or until very soft.
4. To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked. Blend for a couple of minutes or until everything is pureed. Note: If the sauce is too dense, add ½ to 1 more cup of water for a more brothy consistency.

Now cook the meat with the sauce

1. Using a fine mesh strainer, strain the chile sauce over the pot with the meat to remove any remaining seeds and skin.
2. Cover and cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
3. Serve hot with tortillas, beans and rice.