Archive for the ‘Pork’ Category

POZOLE GUERRERO STYLE

INGREDIENTS:

LEMONS.
1 WHOLE ONION AND ½ CHOPPED ONION.
1 WHOLE GARLIC.
2 POUNDS OF PORK LOIN.
½ POUND OF FRESHLY-COOKED CHICHARRON.
1 16-OUNCE CAN OF PRE-COOKED HOMINY.
OREGANO.
CHILI POWDER.
3 AVOCADOS.

Preparation:

Put 6 liters of water to boil and add the meat, the whole onion, the whole garlic, and the pre-cooked hominy. Do not add salt.
Let water and ingredients boil for approximately 3 hours.
Discard the whole onion and the whole garlic. Take the meat out.
Serve the hominy and soup to desired quantity
Shred meat and add it to the dish, as much meat as preferred.
According to taste and preference, add the desired amount of salt, oregano, chili powder, avocado, lemon and chicharron.
Accompany the pozole with totopos or tostadas.

[singlepic id=6 w=320 h=240 float=right]serves 6

1lb. fresh poblano chiles
21/2T. vegetable oil
1 large white onion, sliced 1/4in. thick
3 garlic cloves, peeled and finely chopped
1/2t. dried oregano
3/4t. dried thyme
about11/2t. salt
1/3c. chopped cilantro
3lbs. pork loin, cleaned and cut into cutlets(12 total)
3c. sliced mushrooms(shiitake, oyster or chantrelles)
fresh juice of 2 limes
1c. creme fraiche

Poblano Rajas

Roast the chiles directly over a gas flame or 4 inches below a very hot broiler, turning occasionally until blackened on all sides. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse quickly to remove bits of skin and seeds. Slice into 1/4 inch strips. In a large skillet, heat 1T. of the oil over medium heat, then add the onion and cook, stirring regularly, until nicely browned but still crunchy. Add the garlic and herbs, toss 1 minute, then stir in the chiles and heat through. Scoop about 1/3 of the rajas out of the pan and onto a cutting board. Roughly chop them and set aside. Add half the cream to the skillet, simmer over medium heat for about 5 minutes, then scrape into a food processor. Add the remaining cream and process until smooth. Taste and season with salt; stir in the cilantro and the chopped rajas. Adjust the consistency with the fresh lime juice.

Season the pork loin with the salt and preheat oven to 350 degrees. Sear in a hot skillet on both sides until golden brown and transfer to a oven baking dish and finish in the oven for about 12-15 minutes. While pork is in the oven, saute the mushrooms until tender(about 5 minutes). Place sauce in the skillet with the mushrooms, remove the pork from the oven, arrange on plates and top with the sauce for service.