| 1 |
Remove stems and seeds from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. Place pork in marinade and refrigerate overnight. |
| 2 |
Remove pork and bring to room temperature, and reserve the marinade. In a skillet over high heat, bring olive oil to almost smoking, and reduce heat to medium. Sear pork in olive oil until browned, about 1 to 2 minutes per side. Pour off excess fat and set aside. |
| 3 |
Preheat oven to 450 degrees. In an oven proof pan over medium heat, reduce re-served marinade by one half. Then add meat and roast in oven for 40 minutes, or until internal temperature reaches 140 degrees. Add a little water to pan if it gets too dry. Serve meat with sauce from pan, and black beans and fried sweet potato chips, if desired. |
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