A flavorful dish brings together tender beef and vibrant peppers in a spicy, savory sauce that's perfect for a quick weeknight dinner. It's easy to make and sure to satisfy your craving for something bold and delicious.
Prep Time15 min
Cook Time40 min
Total Time55 min
Difficulty
Hard
Chef Tips
Use thinly sliced beef for faster cooking and better flavor absorption.
Cook the peppers until just tender to keep their crunch.
Adjust the spice level by adding more or less chili according to your taste.
Ingredients
0/11
Why This Dish Is So Satisfying
Full of bold flavors and a satisfying kick of spice. The combination of tender beef and crunchy peppers creates a great texture. It’s quick to make and perfect for a weeknight dinner.
Step 1
Slic the pork chops into strips, then season them with some pepper, garlic powder, and seasoning salt. Give everything a good squeeze of lime juice to brighten up the flavors. Heat a skillet over medium heat and add a bit of fat—once it’s melted and the pan is coated, take out the excess fat. Add the seasoned pork strips and cook them until they’re nicely browned, which should take about 5 minutes.
Step 2
While the meat is cooking, make the green sauce. Toss the tomatillos, tomato, jalapeños, and dried chilies into a saucepan and bring it to a boil. Let everything simmer until the veggies are soft, then drain any extra liquid. Transfer the cooked ingredients to a blender along with garlic and a pinch of salt, and blend until smooth.
Step 3
Pour the sauce over the browned meat in the skillet, then let it simmer gently for about 15 minutes so all those flavors can come together. Give it a taste at the end and add a little more salt or pepper if you think it needs it.
39
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Ways To Serve
Serve with steamed rice or noodles to balance the heat. A side of fresh cucumber salad or a simple green vegetable can add a cooling contrast to the spiciness.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the beef tender and peppers crisp. Avoid freezing to maintain the best texture.
Frequently Asked Questions
Can I use beef instead of pork for this recipe?
Yes, you can substitute beef strips for pork chops. Adjust cooking time as needed for beef tenderness.
How spicy is the dish with the jalapeños and dried red chilies?
It has a moderate heat level but can be adjusted by removing seeds or using fewer chilies.
Can I prepare the sauce ahead of time?
Yes, the green sauce can be made in advance and refrigerated for up to 2 days.
What can I use instead of tomatillos if I can't find them?
You can substitute green tomatoes or a combination of green bell peppers and lime juice.
Is it necessary to use the reserved pork fat for cooking?
Using the pork fat adds flavor, but you can substitute with oil if you prefer.
How do I know when the pork strips are cooked properly?
They should be browned and no longer pink inside, usually about 5 minutes over medium heat.
Can I make this dish milder for kids?
Yes, reduce or omit the jalapeños and dried red chilies to lower the spice level.
What sides go well with this recipe?
Rice, tortillas, or a fresh salad complement the flavors nicely.
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