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Ingredientes
- 6 x Thick shoulder pork chops
- 4 lrg Ancho chiles
- 1/8 tsp Cumin seed
- 1/8 tsp Oregano
- 1/8 tsp Thyme
- 1 Tbsp. Salt
- 2 x Cloves garlic, peeled
- 1/2 c. Mild white vinegar
Direcciones
- RECIPES USING ANCHO CHILES (by Diana Kennedy) CHULETAS DE PUERCO ADOBADAS
- (Pork Chops In Adobo Sauce)
- One day ahead: TO PREPARE ANCHOS: Toast 4 large Ancho chiles lightly on a griddle, turning from time to time so which they don't burn, for 2-4 min. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 min.
- Remove with slotted spoon and transfer to blender. Add in remaining sauce ingredients. Blend to a fairly smooth paste, but don't overblend.
- Spread paste on 6 thick shoulder pork chops that have been pounded till flattened. Let stand in refrigerator overnight.
- On serving day: Heat a large skillet. In sufficient oil to just cover the bottom of a skillet, fry the chops very slowly on both sides till they are well cooked-about 20 min, depending on thickness. When they have cooked through, increase heat and brown them quickly.
- Serve the chops immediately, garnished with sliced onion, and decorate the plate with shredded lettuce and sliced radishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 413 | |
| Calories from Fat 159 | 38% |
| Total Fat 17.63g | 22% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.12g | |
| Cholesterol 185mg | 62% |
| Sodium 1364mg | 57% |
| Potassium 1065mg | 30% |
| Total Carbs 0.52g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 57.84g | 93% |
