Chuleta De Puerco A La Barbacoa

Recipe Ingredients

6		Ancho chiles
1/2		Onion - diced
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Oil
1 cup	237ml	Beer
1 cup	237ml	Chicken broth
1/2 cup	118ml	Sugar cane juice
1 teaspoon	5ml	Ground roasted cumin
1 teaspoon	5ml	Ground roasted coriander
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Thick pork chops - (1/2 lb ea)

Recipe Instructions

Roast chiles in dry skillet over medium heat until softened, 8 to 10 minutes. Remove stems and seeds. Chop chiles.

Saute chiles with onion and garlic in oil, 8 minutes. Add beer and broth and boil over medium heat until reduced by half, about 10 minutes.

Add sugar cane juice, cumin, coriander and salt and pepper to taste. Simmer over medium heat 30 minutes. Puree mixture in blender.

Place pork chops in glass dish and pour over marinade. Cover and refrigerate 24 hours.

Remove chops from marinade. Grill over medium-high heat until brown on both sides, 6 to 8 minutes.

Place in 13- by 9-inch baking pan, cover with foil and bake at 500 degrees until tender, 25 minutes.

This recipe yields 8 servings.

Each serving: 328 calories; 248 mg sodium; 86 mg cholesterol; 14 grams fat; 17 grams carbohydrates; 31 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 09-08-1999

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