| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Loin pork chops – thick ones |
|
|
Salt and pepper to taste |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Chile powder |
| 1 |
pn |
Oregano |
| 1 |
pn |
Cumin |
| 1 |
c |
Water |
| 1 |
tb |
Vermouth |
INSTRUCTIONS
From: ADAMSFMLE@aol.com
Date: Thu, 15 Aug 1996 18:12:20 -0400
Recipe By : Senora Maria Luisa Carillo de Padilla
Season chops with salt and pepper. Fry in hot oil until nicely browned.
Remove from ran. Sauté onion and garlic, adding a little more oil if
needed. Stir in chile powder, oregano, cumin, and water. Return chops to
pan, spoon sauce over them, cover pan, and let simmer for 15 minutes. Stir
in vermouth just before serving.
SOURCE: The Mexican Cookbook, by George and Inger Wallace, 1971 We thank
Senora Maria Luisa Carillo de Padilla, manager of Hotel Acueducto in
Morelia, Mexico for this excellent recipe.
MC-Recipe Digest V1 #201
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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