Carne adobada, blue cornbread

6 Servings

Ingredients

Quantity Ingredient
½ cup Caribe (crushed N. New Mexico hot red chile)
2 cups Water
1 teaspoon Salt
2 Cloves garlic
1 tablespoon Ground mexican oregano
1 tablespoon Ground cumin (comino)
2½ pounds Pork loin chops; 1/2\" thick, fat trimmed
1 tablespoon Unsalted butter
1 cup Blue cornmeal
1½ teaspoon Baking powder
¾ teaspoon Salt
2 Eggs
⅔ cup Unsalted butter; melted
1½ cup Dairy sour cream
1 can (1-lb) whole kernel corn; drained
4 ounces Monterey Jack cheese cut in 1/4-inch thick slices
4 ounces Cheddar cheese; cut in 1/4-inch thick slices
½ cup Chopped onion

Directions

Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin in food processor; process until well blended. Pour a little of chile puree into a 9x13-inch or other large baking pan, then add a layer of pork chops.

Add more puree, then remainin chops then remainer of puree. Cover and bake 30 minutes; uncover and bake 30 minutes more until sauce is thickened and meat is tender. Meanwhile, prepare cornbread: First, generously butter a 9-inch ring mold; line bottom of mold only with waxed paper. Butter paper.

In a large bowl, stir together cornmeal, baking powder and salt. In another bowl, beat eggs to blend, then beat in ⅔ cups melted butter and 1 cup sour cream. Combine egg mixture with dry ingredients and stir just until blended. Gently fold in corn. Pour ⅓ of batter into prepared ring mold, then alternate slices of Jack & Cheddar cheese on top of batter. Pour remaining ⅔ of batter and bake about 45 minutes until bread is golden brown on top and a wooden toothpick inserted in center (not down through cheese) comes out clean. Cool in mold on a cooling rack 10 minutes. When pork is tender, remove from oven. Remove & discard bones from chops and cut meat into ½-inch thick strips. Return meat strips to sauce in baking pan.

To serve, gently run a dull knife around edges of partially cooled cornbread; then invert onto a platter. Lift off mold and peel off paper.

Spoon ⅔ of pork mixture into center of ring; spoon remaining ⅓ around ring. Garnish pork mixture with chopped onion and ½ cup sour cream. Serve hot. Makes about 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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