Chuletas De Puerco Adobadas
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Chuletas De Puerco Adobadas
  Pork    Sauces    Chiles  
Last updated 6/12/2012 1:16:20 AM. Recipe ID 46150. Report a problem with this recipe.
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      Title: Chuletas de puerco adobadas
 Categories: Meat
      Yield: 6 Servings
 
      6    Thick shoulder pork chops

------------------------ADOBO SAUCE-----------------------------
      4 lg Ancho chiles
    1/8 ts Cumin seed
    1/8 ts Oregano
    1/8 ts Thyme
      1 tb Salt
      2    Cloves garlic; peeled
    1/2 c  Mild white vinegar
   
  One day ahead: TO PREPARE ANCHOS:  Toast 4 large Ancho chiles lightly
  on a griddle, turning from time to time so that they do not burn, for
  2-4 minutes. Slit chiles and remove seeds, veins and stems. Put
  chiles into a bowl and cover with boiling water. Let stand 20 minutes.
  
  Remove with slotted spoon and transfer to blender.  Add remaining
  sauce ingredients.  Blend to a fairly smooth paste, but do not
  overblend.
  
  Spread paste on 6 thick shoulder pork chops which have been pounded
  until flattened.  Let stand in refrigerator overnight.
  
  On serving day: Heat a large skillet.  In enough oil to just cover the
  bottom of a skillet, fry the chops very slowly on both sides until
  they are well cooked--about 20 minutes, 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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Recipe ID 46150 (Apr 03, 2005)

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