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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat heavy large skillet over medium heat; add chilies. Using spatula,
press down on chilies until beginning to soften and darken, about 2 minutes
per side. Transfer chilies to work surface; cool. Cut chilies in half
lengthwise; remove seeds and stems and discard. Place in bowl. Add enough
boiling water to cover; let stand until chilies soften, about 1 hour.
Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender.
Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking
liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in
shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at
least 6 hours or overnight.
Heat oil in large nonstick skillet over medium heat. Remove pork from
marinade, scraping off excess chili paste. Season pork with salt and
pepper. Add pork to skillet; cook until brown and cooked through, about 5
minutes per side.
Contributor: Bon Appetit January 1996
| Ingredients:
3 dried ancho chiles
2 Tablespoon(s) white vinegar
2 clove garlic
2 whole cloves
1/2 Teaspoon(s) ground oregano
1/12 Tablespoon(s) ground cinnamon
1/4 Teaspoon(s) dried thyme
4 4 oz boneless pork loin chops
1/16 Cup(s) vegetable oil |
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