Chuletas Adobado con salsa fresca de cebolla y cilantroPork
- 8 bone-in ribeye pork chops (1/4-inch thick)
- 4 Anaheim chile (dried)
- 4 arbol chile (dried)
- 2 teaspoons cumin seed
- 1 clove garlic (crushed)
- 1 jalapeno chilies (stemmed, seeded and chopped)
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 1/2 teaspoons salt
- 1 1/2 cups white onion (minced)
- 1 tablespoon serrano chiles (minced)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1/4 teaspoon salt
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1To make marinade, remove stems from all dried chiles, shake out and discard seeds. Place chiles in small saucepan with water just to cover. Bring to a boil, remove from heat and let stand for 20 minutes to soften. Drain. In small skillet toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes. Place chiles, cumin seed, garlic, jalapeno, vinegar, oil and salt in blender container. Puree until thick and smooth.
- 2Place pork chops in shallow pan and pour marinade over. Let marinate in refrigerator for one hour or overnight. Prepare a hot fire in grill or heat broiler. Before grilling chops, make the relish. In a small bowl stir together the onion, serrano, cilantro, salt, lime juice and olive oil. Set aside until ready to serve.
- 3Grill chops directly over heat, or broil, until they are nicely browned on both sides, 2 minutes per side. To serve, arrange chops on serving platter, garnish with some of the relish and serve remaining relish on the side.
PER SERVING *
|Calories450Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.