From: "Deana Davison" >
Looking for a pork recipe which is different and has some punch


Deana -

This is my favorite pork recipe, per your request. Here it is:

Lomo de Puerco Poblano (Pork Loin, Puebla-Style)

3 ancho chilies and 3 mulato chilies, dried, or an equivalent of any
other dried chilies (I used anaheim to great effect)
6 large, fresh mint leaves, chopped
2-3 sprigs fresh cilantro
1/4 teaspoon dried oregano, preferably Mexican oregano, but Italian
works well, too
1/4 teaspoon ground cumin
3 cloves garlic, crushed
1 bay leaf, crushed
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
2 cups dry red wine
3 lbs boneless shoulder of pork, or pork tenderloin, cut into 2-in pieces
2 + 2 Tbsp olive oil

Toast the chilies lightly in a dry frying pan. TEar off the stems,
shake out the seeds, and tear into pieces. Put into a bowl with warm
water to cover and soak for 30 minutes. Stack with the mint, the
garlic, the cilantro and the bay leaf on a cutting board and chop them
all together very finely. Put in a bowl and stir in the wine, ground
spices, two tablespoons olive oil, and salt and pepper. Marinate the
pork in the mixture for 24 hours in the refrigerator, turning the
pieces at least once. Transfer the pork and the marinade into a
flameproof casserole or large pan with
a lid, add two more tablespoons olive oil, cover, and cook over low
heat until the pork is tender, about 2
hours. (I stir it about once every 1/2 hour). Serves 8. (To serve 4,
cut the amount of pork and wine in half). Serve with white rice and
tortillas and a greens salad. Very delicious. I have successfully
substituted bone-in, skin-on chicken thighs for the pork - it only
takes about 90 min to cook, and is equally delicious.

This is adapted from Elizabeth Lambert Ortiz' "The New Complete Book
of Mexican Cooking."
- Kate.



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