| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Mexican | Meat | 6 | Servings |
INGREDIENTS
| 1/2 | c | Caribe (crushed N. New Mexico hot red chile) |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | Cloves garlic | |
| 1 | tb | Ground mexican oregano |
| 1 | tb | Ground cumin (comino) |
| 2 1/2 | lb | Pork loin chops; 1/2" thick, fat trimmed |
| 1 | tb | Unsalted butter |
| 1 | c | Blue cornmeal |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 2 | Eggs | |
| 2/3 | c | Unsalted butter; melted |
| 1 1/2 | c | Dairy sour cream |
| 1 | cn | (1-lb) whole kernel corn; drained |
| 4 | oz | Monterey Jack cheese cut in 1/4-inch thick slices |
| 4 | oz | Cheddar cheese; cut in 1/4-inch thick slices |
| 1/2 | c | Chopped onion |
INSTRUCTIONS
Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin in food processor; process until well blended. Pour a little of chile puree into a 9x13-inch or other large baking pan, then add a layer of pork chops. Add more puree, then remainin chops then remainer of puree. Cover and bake 30 minutes; uncover and bake 30 minutes more until sauce is thickened and meat is tender. Meanwhile, prepare cornbread: First, generously butter a 9-inch ring mold; line bottom of mold only with waxed paper. Butter paper. In a large bowl, stir together cornmeal, baking powder and salt. In another bowl, beat eggs to blend, then beat in 2/3 cups melted butter and 1 cup sour cream. Combine egg mixture with dry ingredients and stir just until blended. Gently fold in corn. Pour 1/3 of batter into prepared ring mold, then alternate slices of Jack & Cheddar cheese on top of batter. Pour remaining 2/3 of batter and bake about 45 minutes until bread is golden brown on top and a wooden toothpick inserted in center (not down through cheese) comes out clean. Cool in mold on a cooling rack 10 minutes. When pork is tender, remove from oven. Remove & discard bones from chops and cut meat into 1/2-inch thick strips. Return meat strips to sauce in baking pan. To serve, gently run a dull knife around edges of partially cooled cornbread; then invert onto a platter. Lift off mold and peel off paper. Spoon 2/3 of pork mixture into center of ring; spoon remaining 1/3 around ring. Garnish pork mixture with chopped onion and 1/2 cup sour cream. Serve hot. Makes about 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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