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
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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.