Free Recipe Chuletas De Puerco Adobados
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chuletas De Puerco Adobados Recipe
4 Ancho chiles, lightly
-toasted,, stemmed, and
-seeded
1 tb Cumin seeds
2 ts Dried oregano,, crumbled
2 ts Dried thyme,, crumbled
I tablespoon salt
4 Cloves garlic
1/4 c Mild white vinegar
6 Thick shoulder pork chops
I small piece porkfat or up
-to I tablespoon lard
Apple Tamarind Sauce,
-(recipe follows)
I cup sour cream
Jicama Pancakes (recipe
-follows)
Chuletas De Puerco Adobados Preparation
Place the toasted anchos in a bowl and cover them with warm water. Soak for about 20 minutes, then transfer with a slotted spoon to a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a fairly smooth paste, but do not overblend. Pound the pork chops with a wooden mallet until flat. Spread a layer of the chili paste on both sides of the chops, place them in a large shallow baking dish and refrigerate overnight or for 24 hours, covered. In a large skillet, preferably cast-iron, heat the pork fat until it renders, or heat a teaspoon of the lard over medium-low heat. Cook the chops very slowly, for about 20 minutes, turning over once. Add more fat during the cooking time if the pan gets very dry and the chile paste is in danger of scorching. When the chops are done through (press them to see if the flesh springs back), raise the heat to medium-high and quickly brown them on both sides. Serve the chops immediately, garnished with Apple-Tamarind Sauce, sour cream, and pancakes. Yield: 6 servings Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6240 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 08:35:48 -0500
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