Best Sorta Blackened Chile Rubbed Pork Recipes

CHILI-RUBBED PORK CHOPS

Chili-Rubbed Pork Chops image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large onions
1/3 cup New Mexico chili powder
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)

Steps:

Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams

PORK BRAISED IN GUAJILLO CHILE SAUCE

Pork Braised in Guajillo Chile Sauce image

Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.

Provided by Zanna_409104061

Categories Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies (dried)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Steps:

Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
Pour in enough cold water to cover the meat by about 2 inches.
Add 2 tablespoons salt, bay leaf and bring to a boil.
Boil for one hour, skimming foam off surface as necessary.
Cut the stems off the guajillo chiles. Tap out the seeds.
Heat oil in a medium skillet over medium heat.
Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
Lift out chiles and repeat with remaining chiles.
Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
Pour the chili sauce into the pot slowly, stir well.
Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
Serve hot over white rice or with flour tortillas.