Pork With Guajillo Sauce
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
51
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook pork: Put pork, water, salt, and garlic in a 5- to 6-quart wide heavy pot and bring to a boil, skimming froth
2
Reduce heat and simmer, uncovered, stirring occasionally, until all of water is evaporated, 1-1/2 to 2 hours, then continue to cook, allowing pork to fry in its own fat, turning occasionally, until browned, 5 to 10 minutes
3
Remove from heat
4
Put pork, water, salt, and garlic in a 5- to 6-quart wide heavy pot and bring to a boil, skimming froth
5
Reduce heat and simmer, uncovered, stirring occasionally, until all of water is evaporated, 1-1/2 to 2 hours, then continue to cook, allowing pork to fry in its own fat, turning occasionally, until browned, 5 to 10 minutes
6
Remove from heat
7
Make sauce while pork simmers: Cover whole tomatillos with water in a 2- to 3-quart saucepan and simmer, uncovered, turning over occasionally, until tender, 10 to 20 minutes
8
While tomatillos simmer, heat comal over moderate heat until hot, 2 to 3 minutes
9
Toast chiles, 2 or 3 at a time, pressing each with tongs and turning once, until color changes slightly (some will inflate), about 10 seconds per batch
10
Transfer as toasted to a bowl
11
Open chiles (wear protective gloves), discarding stems and seed cluster, then tear chiles into large pieces and put into a large bowl
12
Transfer tomatillos to a blender with a slotted spoon, then add 2 cups tomatillo-cooking water (if blender is too full, blend in batches), reserving remainder
13
Add chile pieces and salt and blend until very smooth, about 2 minutes (use caution when blending hot liquids)
14
Cover whole tomatillos with water in a 2- to 3-quart saucepan and simmer, uncovered, turning over occasionally, until tender, 10 to 20 minutes
15
While tomatillos simmer, heat comal over moderate heat until hot, 2 to 3 minutes
16
Toast chiles, 2 or 3 at a time, pressing each with tongs and turning once, until color changes slightly (some will inflate), about 10 seconds per batch
17
Transfer as toasted to a bowl
18
Open chiles (wear protective gloves), discarding stems and seed cluster, then tear chiles into large pieces and put into a large bowl
19
Transfer tomatillos to a blender with a slotted spoon, then add 2 cups tomatillo-cooking water (if blender is too full, blend in batches), reserving remainder
20
Add chile pieces and salt and blend until very smooth, about 2 minutes (use caution when blending hot liquids)
21
Heat sauce with pork: Add puree to browned pork in pot and bring to a simmer over moderate heat, stirring and scraping up brown bits from bottom of pot
22
Add oregano and simmer, uncovered, stirring occasionally and adding more tomatillo-cooking liquid or water if sauce becomes too thick, 10 minutes
23
Add puree to browned pork in pot and bring to a simmer over moderate heat, stirring and scraping up brown bits from bottom of pot
24
Add oregano and simmer, uncovered, stirring occasionally and adding more tomatillo-cooking liquid or water if sauce becomes too thick, 10 minutes