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Entree
4 - 6 servings
30 minutes
1 hour
Melissa's Corporate Chefs
24 Dried Cascabel Chiles
3 cups water
6 cloves peeled garlic
4 cups grapefruit juice, fresh
1 cup orange juice, fresh
3 teaspoons allspice
1 teaspoon salt
4 tablespoons olive oil
4 double pork loin chops
Remove stems and seeds from chiles.
With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken.
Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.
Taste the chile water, and if not bitter add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain.
Add the fruit juices, allspice, and salt mix together. Place pork in marinade and refrigerate overnight.
Remove pork and bring to room temperature, and reserve the marinade.
In a skillet over high heat, bring olive oil to almost smoking, and reduce heat to medium. Sear pork in olive oil until browned, 1 to 2 minutes per side. Pour off excess fat and set aside.
Preheat oven to 450 degrees. In an oven proof pan over medium heat, reduce reserved marinade by one half. Then add meat and roast in oven for 40 minutes, or until internal temperature reaches 140 degrees. Add a little water to pan if it gets too dry.
Serve meat with sauce from pan, black beans, and fried sweet potato chips, if desired.
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