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Ingredientes
- 3 x Dry ancho chilies
- 2 Tbsp. White distilled vinegar
- 2 x Cloves garlic
- 2 x Cloves
- 1/2 tsp Grnd oregano
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Dry thyme
- 4 x 4-ounce boneless pork loin chops
- 1 Tbsp. Vegetable oil
Direcciones
- Heat heavy large skillet over medium; add in chilies. Using spatula, press down on chilies till beginning to soften and darken, about 2 minutes per side.
- Transfer chilies to work surface; cold.
- Cut chilies in half lengthwise; remove seeds and stems and throw away. Place in bowl. Add in sufficient boiling water to cover; let stand till chilies soften, about 1 hour.
- Drain chilies, reserving 1/2 c. soaking liquid. Place chilies in blender.
- Add in vinegar, garlic, cloves, oregano, cinnamon, thyme, and reserved soaking liquid. Blend till smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, refrigerateat least hrs or possibly overnight.
- Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add in pork to skillet; cook till brown and cooked through, about 5 minutes per side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 82 | 48% |
| Total Fat 9.22g | 12% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 49mg | 16% |
| Sodium 41mg | 2% |
| Potassium 385mg | 11% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 19.42g | 31% |
