Grilled Pork Tenderloin in Pipian Verde

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This recipe is from the Old Mexico Grill.

Ingredients

  • 4 pounds pork tenderloin

  • ½ pound pumpkin seeds, toasted

  • 3 ounces peanuts

  • 2 ounces whole garlic, peeled

  • ½ pound white onions, peeled and chopped

  • 1 pound tomatillos

  • 3 serrano chiles

  • 3 ounces sesame seeds

  • 3 ounces romaine lettuce

  • 2 ounces radishes

  • 2 ounces cilantro

  • 6 ounces chicken base

  • 1/4 cup corn oil

  • Sesame seeds and pumpkin seeds for the garnish

Instructions

Cut the pork into 3 ounce pieces and pound until it is very thin. Season with salt, pepper, and garlic and grill to desired doneness.

Brown the next four ingredients in a small amount of oil.

Cook the tomatillos and serranos in a small amount of water until they are soft.. Drain and save the cooking liquid.

Puree all of the ingredients (except the oil) until they are smooth, using some of the cooking liquid.

Place the oil in a saute pan and cook until the mixture begins to thicken and the fat rises to the top. Then, strain the mixture.

Pour the mixture over the pork and garnish with the sesame and pumpkin seeds.

Southwestern Bread Pudding

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The Pink Adobe Restaurant offers up this delicious dessert.

Ingredients

  • ½ pound stale French bread

  • 1 cup milk

  • 1/4 pound butter, melted

  • ½ cup golden raisins

  • 1/4 cup pinon nuts

  • 3 eggs, beaten

  • 1 1/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 4 ounces evaporated milk

  • 8 1/4 ounces of crushed pineapple with juice

  • 1 tablespoon fresh lemon juice

  • 3 teaspoons vanilla

Instructions

Preheat the oven to 350 degrees F. Break the bread into bite-sized pieces, and soak it in the milk Squeeze the bread with your fingers to eliminate the excess milk and discard the milk.

Set the bread in a large bowl and add the remaining ingredients. Mix gently but thoroughly.

Pour the mixture into an 8 inch by 12 inch buttered baking pan. Bake for one hour or until a knife inserted in the center comes out clean. Serve with the Tequila Sauce.

Tequila Sauce

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Serve over Southwestern Bread Pudding.

Ingredients

  • 1 cup granulated sugar

  • 1 egg

  • 1/4 pound butter, melted

  • 1/3 cup good quality tequila

  • 1 teaspoon fresh lime juice

Instructions

Cream the sugar and egg together. Add the butter and pour into a medium saucepan. Over a low flame, stir until the sugar is dissolved.

Remove the pan from the heat, and stir in the tequila and lime juice.

Serve over the bread pudding.

Chile Colorado (Basic Red Chile Sauce)

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The chiles that are traditionally used for this sauce are the ones pulled off the ristras or strings of dried chiles. Ristras are not just used for decoration–this is one method of sun drying or preserving the fall chile crop for use throughout the year. Use this sauce in a number of dishes, as a topping for enchiladas and tacos, as a basis for stews like posole, or any recipe that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 to 3 cups beef broth (optional), or water

  • 1 teaspoon dried oregano, Mexican preferred

  • Pinch of ground cumin

  • Salt to taste

Instructions

Arrange the chile pods on a baking pan and place in a 250-degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn. Remove the stems and seeds and place the pods into a bowl.

Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.

In a heavy saucepan, saute the onion and garlic in the oil until soft. Add the chiles and a couple cups of water or broth and simmer for 10 minutes.

Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smoother sauce. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

Adjust the seasonings and serve.

Posole (Red Chile, Pork, and Dried Corn Stew)

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Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of this dish of the same name. A traditional dish during the holiday season, it is considered to bring good luck through the year if eaten on New Year’s Eve. Any cubed pork will be fine in this recipe but I like to use the chops so I can flavor the stew with the bones. Posole is served both with the chile in the stew and also with the sauce on the side. I serve it with some chile sauce in the stew and additional sauce on the side for guests to at their own discretion. Note: This recipe requires advance preparation.

Ingredients

  • 8 ounces dry posole

  • 1 ½ pounds thick-cut pork chops, fat removed, cubed, bones reserved

  • 2 tablespoons vegetable oil (if needed)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 quart pork or chicken broth

  • 1 teaspoon dried oregano, Mexican preferred

  • 3 cups Chile Colorado Sauce (recipe above)

  • Salt to taste

Instructions

Put the posole in a large pot and cover with water so that there is a couple inches of water above the posole. Soak the posole overnight.

Bring the pot with the posole to a boil, add the pork bones, and reduce the heat. Simmer for 30 to 45 minutes. Add 3 cups of the broth to the pot.

In a heavy skillet, brown the pork, adding a little oil if necessary. Add the pork and the bones to the posole. Saute the onions and garlic in the same pan until they start to brown, remove and add to the posole. Pour the remainder of the broth into the skillet, raise the heat, deglaze the pan and add to the posole. Season with the oregano and salt to taste.

Add some of the chile sauce to the posole and simmer until the corn starts to “pop” and the meat is very tender, to the point of falling apart.

Remove the bones and serve in bowls accompanied by warm flour tortillas and the remaining chile sauce on the side.