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Chuletas De Puerco Adobadas

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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