December 20, 2016
Recipe Credit: Muy Bueno
2 jalapeño peppers, stemmed
1 tablespoon olive oil
4 New York Pork Chops, diced
1 teaspoon salt, plus additional to taste
¼ cup chopped onion
2 cloves garlic, minced
½ cup Bonne Maman Fig preserve
Queso fresco, crumbled
Heat a skillet and roast jalapeño peppers until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes.
Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
After the peppers have steamed, peel skin off and discard skin. Chop jalapeño peppers and reserve.
Heat oil in a large skillet. Place diced pork and salt in the skillet and cook for about 10 minutes, until meat is cooked.
Add onion and cook until onion is translucent, about 2 minutes. Add garlic and chopped jalapeño and cook for an additional 2 minutes.
Add preserves and additional salt to taste. Lower the heat and simmer for 5 minutes until pork has browned and caramelized.
Heat corn tortillas on a griddle. Place pork mixture in tortillas and serve with queso fresco and cilantro.
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