Instructions: Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy skillet; add garlic and green onions and cook until lightly browned. Push to 1 side; add chile-dredged pork strips and cook until crisp and brown.

Add green-chile strips; cook, stirring, a few minutes until chiles are warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe as a snack or over rice as a main dish. Accompany with additional caribe or pequin if desired.

Makes about 4 servings.

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