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Title: Carne Adobada, Blue Cornbread Categories: Meat Yield: 6 Servings 1/2 c Caribe (crushed N. New -Mexico hot red chile) 2 c Water 1 ts Salt 2 Cloves garlic 1 tb Ground mexican oregano 1 tb Ground cumin (comino) 2 1/2 lb Pork loin chops; 1/2" thick, -fat trimmed 1 tb Unsalted butter 1 c Blue cornmeal 1 1/2 ts Baking powder 3/4 ts Salt 2 Eggs 2/3 c Unsalted butter; melted 1 1/2 c Dairy sour cream 1 cn (1-lb) whole kernel corn; -drained 4 oz Monterey Jack cheese cut -in 1/4-inch thick slices 4 oz Cheddar cheese; cut in -1/4-inch thick slices 1/2 c Chopped onion Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin in food processor; process until well blended. Pour a little of chile puree into a 9x13-inch or other large baking pan, then add a layer of pork chops. Add more puree, then remainin chops then remainer of puree. Cover and bake 30 minutes; uncover and bake 30 minutes more until sauce is thickened and meat is tender. Meanwhile, prepare cornbread: First, generously butter a 9-inch ring mold; line bottom of mold only with waxed paper. Butter paper. In a large bowl, stir together cornmeal, baking powder and salt. In another bowl, beat eggs to blend, then beat in 2/3 cups melted butter and 1 cup sour cream. Combine egg mixture with dry ingredients and stir just until blended. Gently fold in corn. Pour 1/3 of batter into prepared ring mold, then alternate slices of Jack & Cheddar cheese on top of batter. Pour remaining 2/3 of batter and bake about 45 minutes until bread is golden brown on top and a wooden toothpick inserted in center (not down through cheese) comes out clean. Cool in mold on a cooling rack 10 minutes. When pork is tender, remove from oven. Remove & discard bones from chops and cut meat into 1/2-inch thick strips. Return meat strips to sauce in baking pan. To serve, gently run a dull knife around edges of partially cooled cornbread; then invert onto a platter. Lift off mold and peel off paper. Spoon 2/3 of pork mixture into center of ring; spoon remaining 1/3 around ring. Garnish pork mixture with chopped onion and 1/2 cup sour cream. Serve hot. Makes about 6 to 8 servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |