'Recipe for Chilean Style Pork Loin' Recipes and Food

Estella from Costa Rica - 08/26/07 08:50

Try this recipe for pork loin Chilean style. It is easy to prepare. In Chile, the pork slices would be covered with Salsa de Aji Colorado or Red Pepper Sauce, but since it can be quite spicy hot if the peppers used are very hot, it is wiser to test one's palate with a little at a time.

• Recipe for Chilean Pork Loin

Comment #1 jose (63.176.159.237) - 10/09/08 14:04

Chile Colorado Sauce

Ingredients:

* 8 dried red chiles (such as Guajillo, California or New Mexico) rehydrated and ground into a paste *see below

* 3lb beef roast with enough water to cover

* 1 can beef broth

* 1 can tomato sauce

* 4 cloves of garlic, peeled and finely diced

* 1 tablespoon dried oregano

* 1 teaspoon salt

* 2 tablespoons lard or oil for frying

Preparation:

Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot during the day. Remove the beef from the water, and drain the water out of the pot. Add the lard or oil into the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly. (This step can be skipped for a lower fat version.) Add the beef broth, tomato sauce, seasoning and chile paste to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion and chopped cilantro leaves.

Rehydrating Dried Chiles-

Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water. Pat dry then cut the top off of each chile and then slit it down the middle. Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside.

Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes. Turn them often to avoid burning them. Then you're going to cover the chiles in hot water and let them soak for about 30 minutes. Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth. You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.

Comment #2 Dora El (63.176.159.114) - 10/10/08 21:17

Pork and Black Bean Stew

A delicious stew from the slow cooker, with pork stew meat, sausage, onion, garlic, and corn, along with herbs and tomatoes and other ingredients. Serve this wonderful crockpot meal with hot baked cornbread or corn sticks.

INGREDIENTS:

* 1 1/2 pounds pork, cut in 1-inch pieces

* 1/2 cup flour

* 1 teaspoon chili powder

* 1/2 teaspoon salt

* 1/4 teaspoon ground black pepper

* 2 tablespoons olive oil

* 1 1/2 cups chopped onion

* 1/2 pound pork sausage

* 1 can (10 1/2 ounces) condensed chicken broth

* 3 large cloves garlic, minced

* 1 small can (4 ounces) chopped mild green chile peppers, optional

* 2 teaspoons chopped fresh parsley

* dash oregano

* 1 to 2 cans (15 ounces each) black beans, drained, rinsed

* 1 cup frozen corn kernels

* 1 large red bell pepper

* 2 plum tomatoes, diced

* 1 teaspoon lemon juice

* salt and pepper, to taste

* diced tomato and green onion for garnish, optional

PREPARATION:

Toss pork in a food storage bag with flour, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides. Pour into crockpot. Add pork sausage and onions to skillet and brown lightly; add to crockpot. Add the condensed chicken broth, and garlic. Cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 6 hours.

About 2 hours before done (or 1 hour if cooking on HIGH), add the chile peppers (if using), parsley, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice.

Taste and adjust seasoning. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.

Serves 6 to 8.

Comment #3 Glen (63.176.159.251) - 10/15/08 11:11

Chile Colorado

Ingredients:

* 8 dried red chiles (such as Guajillo, California or New Mexico) rehydrated and ground into a paste *see below

* 3lb beef roast with enough water to cover

* 1 can beef broth

* 1 can tomato sauce

* 4 cloves of garlic, peeled and finely diced

* 1 tablespoon dried oregano

* 1 teaspoon salt

* 2 tablespoons lard or oil for frying

Preparation:

Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot during the day. Remove the beef from the water, and drain the water out of the pot. Add the lard or oil into the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly. (This step can be skipped for a lower fat version.) Add the beef broth, tomato sauce, seasoning and chile paste to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion and chopped cilantro leaves.

Comment #4 Dora El (63.176.159.224) - 10/17/08 22:41

Pork Loin, Chilean Style (Chancho a la Chilena)

INGREDIENTS:

1/4 cup vegetable oil

4 pounds boneless pork loin

2 medium onions, sliced

2 cloves garlic, chopped

1 carrot, scraped and sliced

1 stalk celery, cut into 1-inch pieces

1 bay leaf

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon ground cumin

salt, freshly ground pepper 1/2 cup red wine vinegar

1. Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours. Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.

2. Serve the pork sliced with Salsa de Aji Colorado (Red Pepper Sauce). In Chile the pork slices would be covered with the sauce. But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.

Serves 6 to 8

Comment #5 Dillon (109.111.97.250) - 04/11/10 21:43

Pork Loin, Chilean Style (Chancho a la Chilena)

1 Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours. Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.

2 Serve the pork sliced with Salsa de Aji Colorado (Red Pepper Sauce). In Chile the pork slices would be covered with the sauce. But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.

The Ingredients on the link below:

• chilean recipe

E-Mail:         

Name:            (required)

Title:           (required)

Message (do not enter emails or links or urls in the message!):