Mexican Pork Chops Seasoned with Adobo (Chuletas de Puerco Adobadas)

• 6 thick pork shoulder chops, pounded flat
• 4 lg. ancho chilies, lightly toasted on a dry griddle, slit, stemmed and seeded
• 1/8 tsp. cumin seeds
• 1/8 tsp. oregano
• 1/8 tsp. thyme
• 1 tbsp. salt
• 2 garlic cloves
• 1/2 cup mild white vinegar
• strained Seville orange juice
• 2 tbsp. lard
• Sliced onion
• Shredded lettuce
• Sliced radishes

1. At least one day ahead, put the chilies in a bowl and cover them with hot water.
2. Let them soak for about 20 minutes, then transfer them with a slotted spoon to a blender.
3. Add the cumin, oregano, thyme, salt, garlic and vinegar or orange juice, and blend into a fairly smooth paste.
4. Do not overblend.
5. Spread both sides of the chops with the paste and set in the refrigerator to season overnight.
6. On serving day, melt the lard in a skillet and fry the chops very slowly on both sides until they are well cooked-about 20 minutes, depending on the thickness of the meat.
7. When they have cooked through, increase the heat and brown them quickly.
8. Serve the chops immediately, garnished with the onion slices, and decorate the plate with the lettuce and radishes.
9. The Cuisines Of Mexico..D. Kennedy

pork shoulder chops, ancho chilies, cumin seeds, oregano, thyme, salt, garlic, white vinegar, orange juice, lard, onion, radishes

Taken from www.foodgeeks.com/recipes/20677 (may not work)