Title: Chuletas De Puerco Adobados
Categories: New, Text, Import
Yield: 1 Servings

4 Ancho chiles, lightly
-toasted,, stemmed, and
-seeded
1 tb Cumin seeds
2 ts Dried oregano,, crumbled
2 ts Dried thyme,, crumbled
I tablespoon salt
4 Cloves garlic
1/4 c Mild white vinegar
6 Thick shoulder pork chops
I small piece porkfat or up
-to I tablespoon lard
Apple Tamarind Sauce,
-(recipe follows)
I cup sour cream
Jicama Pancakes (recipe
-follows)

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 pancakes.

Yield: 6 servings
Posted to MC-Recipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #TH6240

From: Meg Antczak

Date: Mon, 2 Dec 1996 08:35:48 -0500