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00Ingredients
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2 pounds pork loin, trimmed and cut in 1/2-inch cutlets
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1 pound sun-ripened New Mexico red chile pods (thoroughly dried)
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1/4 teaspoon Mexican oregano
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1/2 teaspoon granulated garlic
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1 teaspoon salt
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16 ounces Cervantes Red Chile Sauce (Ready-to-Serve)
Instructions
For the Marinade:
Inspect the chile pods and remove the stems, seeds and white veins.* Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover. Soak for 30 minutes to 1 hour. After pods are completely reconstituted (pods should appear bright red and plump), remove them with tongs and place in blender with chile water to cover the pods. Leave about one inch space or more in the blender container. Add oregano, garlic and salt. Blend for 2 minutes (puree setting). If sauce is too thick, add more water and blend until skins disappear completely.
* Be sure to use rubber or latex gloves when handling chile pods.
For the Pork:
In a shallow pan, place the pork cutlets in a single layer. Pour the blended marinade evenly over meat, cover and refrigerate for at least 2 hours. For more intense chile flavor, marinate overnight.
Preheat the grill on high. Reduce the heat 375 degrees. Remove the meat from the marinade and place it on grill. Reserve marinade for basting. Cook each side 2 to 4 minutes, depending on thickness of the cutlet. Baste the meat with marinade on each side before turning. Watch the meat closely as it will cook quickly, don't overcook. You will want to keep pork moist inside.
Ladle two ounces of Cervantes Red Chile Sauce (finishing sauce) on each plate. Place pork in center of plate. Drizzle additional Cervantes Red Chile Sauce (approx. 2 ounces) over the meat. Garnish with sprig of cilantro. Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito. Smother burrito with Cervantes Red Chile Sauce, add grated cheddar cheese. Melt the cheese and enjoy!
| Servings |
| 6 to 8 |
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Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito.
Ingredients
InstructionsFor the Marinade: Inspect the chile pods and remove the stems, seeds and white veins.* Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover. Soak for 30 minutes to 1 hour. After pods are completely reconstituted (pods should appear bright red and plump), remove them with tongs and place in blender with chile water to cover the pods. Leave about one inch space or more in the blender container. Add oregano, garlic and salt. Blend for 2 minutes (puree setting). If sauce is too thick, add more water and blend until skins disappear completely. * Be sure to use rubber or latex gloves when handling chile pods. For the Pork: In a shallow pan, place the pork cutlets in a single layer. Pour the blended marinade evenly over meat, cover and refrigerate for at least 2 hours. For more intense chile flavor, marinate overnight. Preheat the grill on high. Reduce the heat 375 degrees. Remove the meat from the marinade and place it on grill. Reserve marinade for basting. Cook each side 2 to 4 minutes, depending on thickness of the cutlet. Baste the meat with marinade on each side before turning. Watch the meat closely as it will cook quickly, don't overcook. You will want to keep pork moist inside. Ladle two ounces of Cervantes Red Chile Sauce (finishing sauce) on each plate. Place pork in center of plate. Drizzle additional Cervantes Red Chile Sauce (approx. 2 ounces) over the meat. Garnish with sprig of cilantro. Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito. Smother burrito with Cervantes Red Chile Sauce, add grated cheddar cheese. Melt the cheese and enjoy!
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