Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Thick shoulder pork chops |
| 4 larges | Ancho chiles |
| ⅛ teaspoon | Cumin seed |
| ⅛ teaspoon | Oregano |
| ⅛ teaspoon | Thyme |
| 1 tablespoon | Salt |
| 2 \N | Cloves garlic; peeled |
| ½ cup | Mild white vinegar |
ADOBO SAUCE
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>
RECIPES USING ANCHO CHILES (by Diana Kennedy) CHULETAS DE PUERCO ADOBADAS (Pork Chops In Adobo Sauce)
One day ahead: TO PREPARE ANCHOS: Toast 4 large Ancho chiles lightly on a griddle, turning from time to time so that they do not burn, for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 minutes.
Remove with slotted spoon and transfer to blender. Add remaining sauce ingredients. Blend to a fairly smooth paste, but do not overblend.
Spread paste on 6 thick shoulder pork chops which have been pounded until flattened. Let stand in refrigerator overnight.
On serving day: Heat a large skillet. In enough oil to just cover the bottom of a skillet, fry the chops very slowly on both sides until they are well cooked--about 20 minutes, depending on thickness. When they have cooked through, increase heat and brown them quickly.
Serve the chops immediately, garnished with sliced onion, and decorate the plate with shredded lettuce and sliced radishes.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .