Ingredients (6 persons):
500g pork chop into pieces.
6 poblano chiles, roasted, peeled and sliced (600 g)
500 g of fresh mushrooms, guys, whole and washed
2 medium tomatoes (470 g)
1 small onion, finely chopped (150 g)
3 tablespoons oil (30 ml)
4 cloves garlic (8 g)
1 sprig epazote (5 g)
salt to taste
1. Sauté whole garlic and onion in a little oil.
Two. Add mushrooms and cap to soften and release their juice.
3. Stir the pork ribs to be fried; add salt to taste.
April. Roast, peel and mash the tomatoes with salt and epazote branch.
May. When meat is tender add the poblano chile strips to fry lightly.
6. Add the tomatoes and simmer over low heat until well seasoned. Before serving remove the garlic.