Flavor-Drenched Pork Sopa Seca (Mexican Noodle Casserole)
by Doreen Colondres for PorkTeInpira.com
What a cool way to celebrate a beautiful fall day during Hispanic Heritage Month! This Mexican-inspired recipe features the extra lean pork Tenderloin. The extended outlook confirms this recipe is the perfect choice for any fall day and can withstand all weather elements. As a bonus, this flavor-packed dish is drizzled with Mexican crema and sprinkled with cilantro, offering a creative twist to one of Mexico’s most iconic, easy-to-make comfort dishes.
1 pound pork tenderloin strips
1 pound short dry angel hair pasta or short fidelini
1 guajillo chile
2 pear tomatoes
1/4 white onion
2 small garlic cloves
2 tablespoons olive oil
Salt and pepper to taste
Mexican crema or crème fraiche for garnish (optional)
- Season the pork strips with salt and pepper and set aside.
- 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.
- 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.
- In a large pan over high heat, add 1 tablespoon of olive oil and sear the pork for 3-5 minutes at high temperature until tender. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
- 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.
Serve with the pork on top, more finely chopped cilantro, and sprinkle with Mexican crema or top with crème fraiche (optional). You can use pork chops instead of the pork tenderloin.
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