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Ingredientes
- 1/2 c. Caribe (crushed N. New Mexico warm red chile)
- 2 c. Water
- 1 tsp Salt
- 2 x Cloves garlic
- 1 Tbsp. Grnd mexican oregano
- 1 Tbsp. Grnd cumin (comino)
- 2 1/2 lb Pork loin chops, 1/2" thick, fat trimmed
- 1 Tbsp. Unsalted butter
- 1 c. Blue cornmeal
- 1 1/2 tsp Baking pwdr
- 3/4 tsp Salt
- 2 x Large eggs
- 2/3 c. Unsalted butter, melted
- 1 1/2 c. Dairy lowfat sour cream
- 1 can (1-lb) whole kernel corn, liquid removed
- 4 ounce Monterey Jack cheese cut in 1/4-inch thick slices
- 4 ounce Cheddar cheese, cut in 1/4-inch thick slices
- 1/2 c. Minced onion
Direcciones
- Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin in food processor; process till well blended. Pour a little of chile puree into a 9x13-inch or possibly other large baking pan, then add in a layer of pork chops.
- Add in more puree, then remainin chops then remainer of puree. Cover and bake 30 min; uncover and bake 30 min more till 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 pwdr and salt. In another bowl, beat Large eggs to blend, then beat in 2/3 c. melted butter and 1 c. lowfat sour cream. Combine egg mix with dry ingredients and stir just till blended. Gently mix 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 min till bread is golden on top and a wooden toothpick inserted in center (not down through cheese) comes out clean. Cold in mold on a cooling rack 10 min. When pork is tender, remove from oven. Remove & throw away 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 mix into center of ring; spoon remaining 1/3 around ring. Garnish pork mix with minced onion and 1/2 c. lowfat sour cream. Serve warm.
- Makes about 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 651 | |
| Calories from Fat 496 | 76% |
| Total Fat 56.05g | 70% |
| Saturated Fat 31.83g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 1358mg | 57% |
| Potassium 538mg | 15% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.91g | 2% |
| Protein 32.91g | 53% |
