Chuletas De Puerco Adobados

Recipe Ingredients

4		Ancho chiles - lightly toasted,
		Stemmed, and seeded
1 tablespoon	15ml	Cumin seeds
2 teaspoons	10ml	Dried oregano - crumbled
2 teaspoons	10ml	Dried thyme - crumbled
1 tablespoon	15ml	Salt
4		Garlic cloves
1/4 cup	59ml	Mild white vinegar
6		Thick, shoulder pork chops
1		Pork fat
		(or up to 1 tablespoon lard)
1		Apple-Tamarind Sauce - see * Note
1 cup	237ml	Sour cream
1		Jicama Pancakes - see * Note

Recipe Instructions

* Note: See the "Apple-Tamarind Sauce" and "Jicama Pancakes" recipes which are included in this collection.

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 Jicama Pancakes.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6240 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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