Chile Pasilla Pork & Potatoes

Ingredients

• 6 slices oscar mayer bacon chopped
• 14.5 oz canned tomatoes diced undrained canned
• 1.5 oz pasilla chiles dried stemmed seeded
• 3 cup rice long-grain white hot cooked
• 1 clove garlic 
• 4  green onions chopped
• 1.5 lb pork chops boneless cut into thin strips
• 1 lb potatoes red cooked cut into 1/4-inch cubes, ( 3)

Equipment

• frying pan
• blender
• spatula

Directions

1. Cook bacon in large skillet until crisp; drain. Set aside.
2. Add chiles, 1 at a time, to skillet; cook on medium heat 20 sec. or until toasted, pressing constantly onto bottom of skillet with spatula. Turn; repeat to toast other side.
3. Transfer to blender. Repeat with remaining chiles.
4. Add tomatoes and garlic; blend 2 to 3 min. or until smooth.
5. Add half the meat to skillet; cook on medium-high heat 2 min. or until evenly browned, stirring frequently.
6. Remove from skillet. Repeat with remaining meat. Return all meat to skillet. Stir in pasilla sauce and potatoes; cover. Simmer on low heat 12 min. or until heated through, stirring occasionally.
7. Top with bacon and onions.
8. Serve with rice.