| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Breads, Mexican, Muffins & r, Pork & ham | 1 | Servings |
INGREDIENTS
| 1 | c | Chile caribe |
| 4 | c | Water |
| 2 | t | Salt |
| 3 | Cloves garlic | |
| 2 | T | Ground Mexican oregano |
| 2 | T | Ground comino, cumin |
| 5 | lb | Pork loin chops, thinly |
| Sliced |
INSTRUCTIONS
Combine the Chile Caribe and water in a blender ans whirl intul mixed into a sauce. It will become somewhat thick, similar to ketchup in consistancy. Add salt, garlic, oregano and comino to the sauce and mix well. Trim the excess fat from the pork and lay slices flat in a large baking dish. Cover with the sauce; turn the meat once to coat evenly on both sides. Allow to marinate in the refrigerator overnight. You can either cook this in the oven covered with aluminum foil at 325 degrees for 30 minutes then uncover and bake another 30 minutes or grill over a fire with mesquite CHUNKS ( chips just burn up, chunks give a much better flavor ) that have been soaked for several hours in water. I prefer the grilling method. I also add a touch of oil to the marinade and baste my pork loin with it when grilling. This makes great fajitas or just serve the meat as an entree with rice and good beans. Recipe By : Red Fla From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2894
Calories From Fat: 703
Total Fat: 77.6g
Cholesterol: 1496.9mg
Sodium: 5792.3mg
Potassium: 8823.7mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 508.8g