Ingredients
arrow_right Dried chiles negro, 2 large arrow_right Dried ancho chiles, 2 large arrow_right Tomatillos, 6 med. arrow_right Garlic cloves, 3 large arrow_right Onion, 1/2 med. arrow_right Almonds, 1/4 cup slivered & peeled arrow_right Black plums, ripe but firm, 6 med arrow_right Sugar, 2 Tbls arrow_right Pork tenderloin, 1 lb arrow_right Garlic powder, 1/2 tsp arrow_right Salt arrow_right Pepper
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Cooking Instructions
PREPARATION Peel tomatillos Pit & dice 3 plums Slice the other 3 plums into 18 wedges (6 wedges per plum) Cut pork tenderloin into large pieces COOKING Toast chiles in skillet or on griddle (be careful not to burn them or they will get bitter) Transfer to medium bowl Cover with hot water and soak for 30 minutes Char tomatillos, garlic and onion in skillet Place drained chiles, tomatillos, almonds, diced plums and 1 cup water in blender and puree until smooth Transfer to large skillet Add sugar and 1 tsp salt Simmer 20 minutes, covered Sprinkle pork chunks with garlic powder, salt & pepper Heat oil in medium skillet over medium-high heat Brown meat on all sides, about 1 minute per side Remove & set aside Thread skewers with pork and plum wedges Simmer skewers in chile sauce 5-10 minutes. SERVING Remove pieces from skewer Serve over white or Mexican rice Serve with extra sauce for dipping
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