Flavor-Drenched Pork Sopa Seca

Pork
Flavor-Drenched Pork Sopa Seca
2
11
650
20

Ingredients

  • 1 pound pork tenderloin (cut into strips)
  • 1 pound angel hair (short dry, or short fidelini)
  • 1 chile pepper (guajillo)
  • 2 pear tomatoes
  • 1/4 white onion
  • 2 cloves garlic
  • 2 tablespoons olive oil (divided)
  • salt
  • pepper
  • fresh cilantro
  • Mexican crema (or crème fraîche, for garnish, optional)

Directions

  1. 1Season the pork strips with salt and pepper and set aside.
  2. 2 Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes.
  3. 3 Add the following to a blender: the tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth.
  4. 4 In a large pan over high heat, add 1 tablespoon of olive oil and cook pork until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 5 minutes. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
  5. 5 Add the remaining olive oil to the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally and serve immediately.
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NutritionView more

650Calories
Sodium13%DV310mg
Fat22%DV14g
Protein78%DV40g
Carbs30%DV90g
Fiber20%DV5g

PER SERVING *

Calories650Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat2.5g13%
Trans Fat
Cholesterol75mg25%
Sodium310mg13%
Potassium850mg24%
Protein40g78%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.