These Chuletas De Puerco Adobados are a masterpiece of Mexican comfort food. The secret lies in the overnight marinade, where thick pork chops soak up the deep, earthy flavors of rehydrated ancho chiles, cumin, and garlic. The result is meat that is incredibly tender with a complex, slightly sweet, and smoky crust. Slow cooking in rendered pork fat ensures the meat stays juicy while developing a beautiful char. This dish is perfect for a hearty Saturday dinner or a special family gathering. It pairs wonderfully with simple sides like jicama pancakes or sour cream to balance the richness. While the marinade time is long, the actual cooking is straightforward, making it an impressive yet manageable meal for home cooks.
Chuletas De Puerco Adobados
Description
These Chuletas De Puerco Adobados are a masterpiece of Mexican comfort food. The secret lies in the overnight marinade, where thick pork chops soak up the deep, earthy flavors of rehydrated ancho chiles, cumin, and garlic. The result is meat that is incredibly tender with a complex, slightly sweet, and smoky crust. Slow cooking in rendered pork fat ensures the meat stays juicy while developing a beautiful char. This dish is perfect for a hearty Saturday dinner or a special family gathering. It pairs wonderfully with simple sides like jicama pancakes or sour cream to balance the richness. While the marinade time is long, the actual cooking is straightforward, making it an impressive yet manageable meal for home cooks.Ingredients
Directions
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Stem and seed the dried ancho chiles, then place them in a bowl and cover with warm water.
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Let the chiles soak for 20 minutes until softened, then drain using a slotted spoon.
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Transfer the soaked chiles to a blender or food processor.
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Add cumin seeds, dried oregano, dried thyme, salt, garlic cloves, and white vinegar to the blender.
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Blend the mixture until it forms a fairly smooth paste, taking care not to over-blend into a thin liquid.
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Place the thick shoulder pork chops between sheets of plastic wrap and pound with a mallet until they are uniformly flat.
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Generously spread a layer of the chili paste on both sides of each pork chop.
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Arrange the coated chops in a single layer in a large shallow baking dish.
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Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.
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Remove the pork from the refrigerator and let it sit at room temperature for 20 minutes before cooking.
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Heat a large cast-iron skillet over medium-low heat and add the pork fat or lard until melted and shimmering.
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Carefully place the marinated pork chops into the skillet, reducing heat if necessary to prevent burning.
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Cook the chops very slowly for about 20 minutes, turning them once halfway through to ensure even cooking.
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Add more fat to the pan if the chili paste begins to stick or scorch during the slow cooking process.
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Check for doneness by pressing the meat; it should spring back gently when pressed.
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Increase the heat to medium-high and quickly sear the chops on both sides to develop a crispy, browned crust.
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Transfer the cooked chops to a serving platter immediately.
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Serve warm, garnished with Apple-Tamarind Sauce, a dollop of sour cream, and jicama pancakes on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 210.0kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 2.2g12%
- Cholesterol 102.0mg34%
- Sodium 2011.0mg84%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
