Chiles Poblanos con Puerco

41bfkZhFppL._SX300_Serves 5-6
2½ lbs. pork tenderloin, cut in strips
Oil for frying
1½ t. comino
4 cloves garlic
1 large onion, chopped
6 poblano peppers, cut in strips
3 medium tomatoes, cut in wedges
2 (8 oz.) cans tomato sauce

Ground spices in molcajeteIn skillet, brown pork in oil. Remove meat from pan. Grind comino and garlic in molcajete and add to skillet. Add onion and peppers and fry until onion is transparent. Add tomatoes, tomato sauce and pork. Simmer covered about 1 hour, or until pork is well done.


41bfkZhFppL._SX300_In rural parts of Mexico and the U.S. Southwest, once a pig was slaughtered and the bristles removed from the skin, chunks of the skin with the fat clinging to them were thrown into large cast iron cauldrons to fry to a crisp. The fried skins were removed from the pan, left to cool and then eaten either by themselves in tacos or broken up and scrambled with eggs.

On a trip to Mexico City, we were surprised to observe Chicharrónes being made in this traditional way on a side street about 10 blocks from the Palacio Nacional.

To make your own Chicharrónes without going through the effort of slaughtering a pig, buy a large pork roast and cut it into large chunks, about 4 inches square and 2 inches thick. Fry the chunks in a large deep skillet or dutch oven until crisp. Drain on paper towels until cool.

Arroz con Puerco

41bfkZhFppL._SX300_Serves 4
3-4 pork steaks (or 2 lbs. any other type of pork meat, cubed*)
1/3 c. oil
1-2 c. uncooked rice
1½ t. garlic powder
1 t. pepper
½ c. celery, chopped
½ c. bell pepper, chopped
1/3 c. onion, chopped
1 (8 oz.) can tomato sauce
1½ – 2 c. water

Lightly brown meat in large skillet; add oil to prevent sticking. Add rice and brown, stirring frequently. Grind comino in molcajete and add to meat. Mix in remaining ingredients; cover and simmer until rice is done (do not stir).

*This recipe also works well using cubed chuck or round steak.

Pata de Puerco Lampreada

1 whole pig’s foot per person
2 cloves garlic
1 T. salt
5 eggs
Oil for frying

Boil feet, garlic and salt in water until cooked, but do not let meat fall off the bone, about 45 minutes to an hour. Remove from water and pat dry.

Separate eggs and beat yolks with whisk until fluffy. Beat whites with electric mixer until stiff and fold into yolks. Roll feet in flour and dip in egg batter. Fry until golden brown. Serve immediately.

Baked Spareribs

Serves 4
2 lbs. spareribs
2 cloves garlic, minced
½ c. oil
½ t. black pepper
¼ c. minced onion
¼ c. vinegar
½ t. oregano
1 (8 oz.) can tomato sauce
1 c. Red Chile Salsa

Cut ribs into 4 portions and put in baking dish. Sprinkle with garlic, oil, pepper, onion, vinegar, and oregano. Let marinate for 1-3 hours, the longer the better. Mix tomato sauce and salsa and pour on ribs. Bake in 350-degree oven for 2 hours.

Red Chile Salsa

5 T. powdered chile ancho (or chili powder)
3 c. water
2 t. salt
1 T. shortening
1½ t. olive oil
2 cloves garlic, minced
3 T. flour

Combine chile powder and water and let sit for at least an hour.

In large saucepan, heat shortening and oil over low heat. Grind garlic in molcajete and add to saucepan. Add flour and brown lightly. Add in chile mixture, stirring constantly, until thickened.