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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6 thick pork shoulder chops, pounded flat
4 lg. ancho chilies, lightly toasted on a dry griddle, slit, stemmed and seeded
1/8 tsp. cumin seeds
1/8 tsp. oregano
1/8 tsp. thyme
1 tbsp. salt
2 garlic cloves
1/2 cup mild white vinegar or strained Seville orange juice
2 tbsp. lard
Sliced onion
Shredded lettuce
Sliced radishes
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Directions:
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At least one day ahead, put the chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes, then transfer them with a slotted spoon to a blender. Add the cumin, oregano, thyme, salt, garlic and vinegar or orange juice, and blend into a fairly smooth paste. Do not overblend.
Spread both sides of the chops with the paste and set in the refrigerator to season overnight.
On serving day, melt the lard in a skillet and fry the chops very slowly on both sides until they are well cooked-about 20 minutes, depending on the thickness of the meat. When they have cooked through, increase the heat and brown them quickly.
Serve the chops immediately, garnished with the onion slices, and decorate the plate with the lettuce and radishes.
The Cuisines Of Mexico..D. Kennedy
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Comments from olga
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The mild, brick red ancho chilies called for in this recipe are the most widely used chili in Mexico; they can be bought dried in Latin American markets thought the United States.
Adobo, a paste made of ground chilies, spices, herbs and vinegar, was originally used for pickling meat. In this recipe, the pork chops are marinated in an adobo and then cooked very slowly. You can keep the seasoned pork for several days in the refrigerator before cooking; the meat becomes drier, but the flavor improves daily.
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