With Fall quickly approaching I thought this would be the perfect time to try out some warming recipes for the cooling temperatures. My easy Pork Chile recipe gives you some bold amazing flavors without having to slave behind a stove. With minimal ingredients and effort, this dish is sure to please.
- 1 large pork chop
- 2 small russet potatoes
- 1 small can of green chile salsa (poured into a plastic zip top bag and frozen the night before)
- 1 tsp kosher salt
- 1 tsp Knorr chicken bouillon powder
- dash of pepper
Start off by setting your Anova to 170 degrees F. While the water is heating up, we can cut our pork and potatoes. Wash and peel your potatoes, then start cutting them into bite sized cubes. Once the potatoes are cut, do the same with your pork. Season the pork and potatoes with 1 tsp kosher salt and 1 tsp Knorr chicken bouillon then mix well with your hands. Once well mixed, place the meat and potato mixture into a vacuum seal bag with the frozen brick of salsa and seal.
Drop your bag into your 170 F water and cook for 12 hours. Once your 12 hours is up you'll have delicious salsa infused potatoes and pork that are soft but not mush. Serve in a bowl with tortillas and garnish with cilantro.