Subject: Lomo de Puerco Poblano
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 01 2001 - 08:21:18 EST
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F O O D F U N N Y
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Thanks to reader "DDor" for this one:
While hiking in the countryside, my friend Ev and I spotted a huge bed
of mushrooms that we knew to be edible. We gathered a large basketful
and sauteed them that night. My husband Dick refused to eat them,
thinking they might be poisonous. Two weeks later, Ev and I gathered
some more mushrooms. This time, Dick joined us.
"How is it that you're eating these mushrooms tonight," I asked, "when
you wouldn't touch the ones we brought home two weeks ago?"
"I thought about it," Dick explained seriously, "and I figured it
would be better to be found dead with you two than to try to explain
two dead women in our home."
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T O D A Y ' S R E C I P E
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The turkey was the only animal domesticated by the natives of Central
America, with cows, sheep, goats, chickens, and pigs all being
introduced by the Spanish. The original inhabitants did, however,
hunt a type of wild boar, and pork remains the favorite meat of modern
Mexicans. This dish originated in the city of Puebla in central
Mexico, not far from Mexico City.
Lomo de Puerco Poblano (Puebla-Style Pork Loin)
3 dried ancho chiles*
3 dried mulato chiles*
1 cup (250 ml) hot water
2 cups (500 ml) dry red wine or beef stock
4 - 6 mint leaves
4 - 6 cloves garlic, coarsely chopped
1 bay (laurel) leaf, crushed
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
2 - 3 lbs (900 - 1300 g) boneless pork loin, cut
into 2-inch (5 cm) cubes
* Available in finer supermarkets and Hispanic specialty shops.
Remove and discard the seeds and stems of the dried chiles. Tear the
chiles into pieces and soak in the hot water for 1 hour. Combine the
chiles, along with the liquid they were soaking in, and the remaining
ingredients except the pork in an electric blender or food processor.
Process until smooth. Combine the marinade and the pork in a covered
container and refrigerate 24 hours, stirring occasionally. Place the
pork and marinade in a heavy casserole and simmer tightly covered over
low heat for 2 hours, until the pork is tender. Serves 4 to 6.
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