This recipe has many steps but is well worth the efforts.
Marinated Pork Medallions, Topped with Chili Caribe served with Beans, Posole, and Fresh Flour Tortillas
Recipe courtesy Orlando Ortega
Adovada:
1 (9-pound) pork loin cut into 36 (1/2-inch) thick medallions
1 cup olive oil or vegetable oil
1/2 cup red chili powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons ground cumin
Worcestershire sauce
Chile Caribe:
25 red chiles
2 quarts water
1/2 tablespoon salt
2 tablespoons chopped garlic
2 teaspoon ground cumin
Beans (vegetarian):
3 cups pinto beans
1 tablespoon salt
1/2 cup olive, corn, or vegetable oil
Pinch ground cumin, optional
Posole:
3 cups hominy
1/2 cup red chile powder
1/2 white or red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon salt
Flour tortillas, recipe follows
Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours. Chile Caribe: Preheat the oven to 350 degrees F.
De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
Beans: Cook the beans in either a pressure cooker or crock pot until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
Assembly: Preheat a grill to high.
Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
Layer 3 pork medallions on a plate, ladle chili caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
Recipe courtesy Orlando Ortega
Adovada:
1 (9-pound) pork loin cut into 36 (1/2-inch) thick medallions
1 cup olive oil or vegetable oil
1/2 cup red chili powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons ground cumin
Worcestershire sauce
Chile Caribe:
25 red chiles
2 quarts water
1/2 tablespoon salt
2 tablespoons chopped garlic
2 teaspoon ground cumin
Beans (vegetarian):
3 cups pinto beans
1 tablespoon salt
1/2 cup olive, corn, or vegetable oil
Pinch ground cumin, optional
Posole:
3 cups hominy
1/2 cup red chile powder
1/2 white or red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon salt
Flour tortillas, recipe follows
Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours. Chile Caribe: Preheat the oven to 350 degrees F.
De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
Beans: Cook the beans in either a pressure cooker or crock pot until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
Assembly: Preheat a grill to high.
Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
Layer 3 pork medallions on a plate, ladle chili caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
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