chuletas de puerco adobados

Categories
Toohot
Yield
4 servings
MeasureIngredient
Ancho chiles, lightly
  Toasted, stemmed, and seeded
1 tablespoon Cumin seeds
2 teaspoons Dried oregano, crumbled
2 teaspoons Dried thyme, crumbled
  I tablespoon salt
Cloves garlic
¼ cup Mild white vinegar
Thick shoulder pork chops
  1 small piece porkfat or up
  To 1 tablespoon lard
  Apple Tamarind Sauce (recipe
  Follows)
  1 cup sour cream
  Jicama Pancakes (recipe
  Follows)

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

TOO HOT TAMALES SHOW #TH6240

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