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Categories:
ancho chilies white distilled vinegar garlic cloves ground oregano ground cinnamon thyme pork loin chops vegetable oil
Viewed: 62 - Published at: 6 years agoIngredients
- 3 dried ancho chilies
- 2 tablespoons white distilled vinegar
- 2 garlic cloves
- 2 whole cloves
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried thyme
- 4 4-ounce boneless pork loin chops
- 1 tablespoon vegetable oil
Method
- 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.
