Chimayo Chile Marinated Pork Loin

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Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a “Barbecue Demi Glace” but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.

Ingredients

  • 2 tablespoons roasted garlic paste

  • ½ cup Chimayó red chile powder

  • 2 tablespoons cinnamon

  • Salt and pepper to taste

  • 1/4 cup vegetable oil

  • 1 pork roast, rib end of loin, 3 to 4 pounds

Instructions

In a bowl, combine the garlic paste, chile powder, cinnamon, salt and pepper and vegetable oil and combine to make a paste. Slather the past over the roast and marinate in the refrigerator for at least 5 hours. Roast the pork, uncovered, in a 350 degree F. oven for 30 minutes a pound or until the internal temperature reaches 185 degrees F. Slice the ribs apart and cut the meat away from the bones. Serve with the demi glace gravy and accompanied by the Sweet Potato Hash.

Pork in Adobo Sauce

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Mexican adobos usually contain vinegar–an ingredient not found in very many chilis. Nevertheless, could a recipe such as this be the ancestral origin of chili?

Ingredients

  • 4 pasilla chiles, seeds and stems removed

  • 4 dried red New Mexican chiles, seeds and stems removed

  • 2 pounds pork from a roast or chops, cut in 1-inch cubes

  • 2 medium onions, chopped

  • 3 cloves garlic, chopped

  • Water to cover

  • ½ teaspoon dried Mexican oregano, crushed

  • ½ teaspoon ground cumin

  • 2 tablespoons red wine vinegar

  • 3 tablespoons vegetable oil

  • Salt and pepper to taste

Instructions

In a pot, cover the pasilla and New Mexican chiles with water and simmer for 15 minutes or until soft. Drain.

Cover the pork, half the onions, and half the garlic with water. Bring to a boil, reduce the heat, cover and simmer until the meat is tender, about 1 ½ hours. Remove the pork, strain the stock, and reserve both. Discard the onions and garlic.

Place the chiles, remaining onions and garlic, oregano, cumin, and vinegar in a blender and puree until you have a smooth paste. Add some of the stock if necessary.

In a large saucepan, saute the chile paste in the oil, stirring constantly for 5 minutes. Thin the mixture with 1 ½ cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes. The sauce should be very thick.

Thai Ginger Pork Steaks

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Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings. The marinade is also excellent with chicken and fish. Serve the grilled pork steaks with jasmine rice, sweet and sour vegetables, and a green papaya salad.

Ingredients

Thai Ginger Marinade:

  • 2 tablespoons rice wine vinegar or dry sherry

  • 2 tablespoons tomato sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 6 small prik kee nu Thai chiles, stems removed, minced or substitute 3 serrano or jalapeño chiles

  • 1 clove garlic, minced

  • 1 teaspoon Asian fish sauce

For the Pork:

  • 4 pork steaks

Instructions

Place all the ingredients, except the pork, in a blender or food processor and puree until smooth. Transfer to a bowl and let sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let sit in a glass bowl for 3 hours, covered, in the refrigerator.

Bring the steaks to room temperature and grill over a medium fire for 10 to fifteen minutes, turning often, until the internal temperature reaches 160 degrees F., which is medium. Cut open to test for doneness if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.

Pork Chop Saute a la Curacao

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Recipe courtesy of Senior Curaçao of Curaçao Liqueur.

  • 1 teaspoon vegetable oil

  • 4 medium thick pork chops

  • 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

  • Salt and pepper to taste)

  • 2 ounces.Curaçao

  • 1 teaspoon hot red chile powder

Ingredients

  • 1 teaspoon vegetable oil

  • 4 medium thick pork chops

  • 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

  • Salt and pepper to taste)

  • 2 ounces.Curaçao

  • 1 teaspoon hot red chile powder

Instructions

Spread the oil in a large skillet and pre-heat to medium high. Brown the pork chops on both sides. Place a slice of onion on each chop. Sprinkle the sage and ground cloves over the onion slices. Add salt and pepper to taste. Cover and cook over low heat for 6 minutes. Pour in 2 ounces of Curaçao liqueur, dust with hot chile powder. Add 1/4 cup of warm water and cook very slowly for 20 minutes or until done. Serve on hot platter with wedges of blanched oranges

Grilled Pork Tenderloin in Pipian Verde

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This recipe is from the Old Mexico Grill.

Ingredients

  • 4 pounds pork tenderloin

  • ½ pound pumpkin seeds, toasted

  • 3 ounces peanuts

  • 2 ounces whole garlic, peeled

  • ½ pound white onions, peeled and chopped

  • 1 pound tomatillos

  • 3 serrano chiles

  • 3 ounces sesame seeds

  • 3 ounces romaine lettuce

  • 2 ounces radishes

  • 2 ounces cilantro

  • 6 ounces chicken base

  • 1/4 cup corn oil

  • Sesame seeds and pumpkin seeds for the garnish

Instructions

Cut the pork into 3 ounce pieces and pound until it is very thin. Season with salt, pepper, and garlic and grill to desired doneness.

Brown the next four ingredients in a small amount of oil.

Cook the tomatillos and serranos in a small amount of water until they are soft.. Drain and save the cooking liquid.

Puree all of the ingredients (except the oil) until they are smooth, using some of the cooking liquid.

Place the oil in a saute pan and cook until the mixture begins to thicken and the fat rises to the top. Then, strain the mixture.

Pour the mixture over the pork and garnish with the sesame and pumpkin seeds.