The recipe for Pork in Peanut Sauce (Cerdo Encacahuatado)
The pork in peanut with chiles sauce is a specialty served mainly in Veracruz, prepared the way presented here. There are actually many mexican recipes that use chiles with peanuts; the taste of roasted peanuts combines well and in an unexpected way with the smoky aroma from the dry chilies.
Recipe for Pork in Peanut and Chiles Sauce:
Ingredients for 4 guests:
* 2 and 1/2 lb. pork loin meat, tenderloin or pork chops
* Oil for frying
* 1/2 onion
* 2 sprigs fresh cilantro leaves, washed
* 3 red tomatoes, washed
* 5 green tomatoes, washed
* 3 pasilla chiles
* 5 ancho chiles
* 4 cloves of garlic
* 2 cups roasted unsalted peanuts
* 3 Chipotle peppers in adobo from a can
* 1 cup liquid chicken broth
* Black pepper to taste
* White rice, to accompany
* 8 Corn Tortillas when serving
Preparation:
1) Soak the chilies in hot water and leave them in water for 10 minutes. Meanwhile, sprinkle salt over the pork meat and tenderize with a meat tenderizer; skip if you have pork tenderloins.
2) Season the meat with back pepper. Pour a bit of oil in a frying pan then sear the meat on both sides to give it a nice brown color; then reduce heat setting and finish cooking until done.
3) Meanwhile, in another pan roast the red tomatoes, the green tomatoes and the chilies. Blend all these ingredients with the chicken broth; leave in the blender bowl.
4) Pass the peanuts to a pan with the garlic and chopped onion. Add them to the blender bowl and blend with the chilies, cilantro and tomatoes we previously blended.
5) Pour a bit of oil in a skillet then pour the blended sauce in; cook a few minutes until hot. Season with salt then add the meat to the sauce; simmer for a few minutes in the peanut sauce until the meat is hot, then serve.
Serve your mexican Pork in Peanut with Chiles sauce with white rice. Serve with vegetables or refried beans.
