{"id":192811,"date":"2010-01-18T02:30:13","date_gmt":"2010-01-18T07:30:13","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=2948"},"modified":"2010-01-18T02:30:13","modified_gmt":"2010-01-18T07:30:13","slug":"red-chili-pork-with-pineapple-habanero-salsa-guacamole-and-fresh-corn-tortillas","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/192811","title":{"rendered":"Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas"},"content":{"rendered":"
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Hi, folks, this is Ren from Edible Aria<\/a>, covering for Jenny as she winds up a much-deserved vacation.<\/em><\/p>\n

Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..<\/p>\n

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Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas<\/p>\n<\/div>\n

For the Salsa<\/p>\n

2\/3 cup fresh pineapple, diced, juice reserved
\n1 orange or red habanero, stemmed, seeded and minced
\n1 green onion, thinly sliced
\n1 1\/2 teaspoons fresh cilantro
\n1\/2 teaspoon piloncillo (substitute demerara or other coarse, unrefinded sugar)
\nfine sea salt and freshly-ground black pepper to taste<\/p>\n

Combine all ingredients in a nonreactive bowl. Cover and chill thoroughly.<\/p>\n

For the Tortillas<\/p>\n

1\/2 pound fresh smooth-ground corn masa for tortillas
\n1 cup hot, filtered water
\n1 teaspoon minced cilantro and\/or green onion tops (optional)
\npinch of salt
\npinch of aluminum-free-baking soda (optional)
\nlard or bacon fat for the griddle<\/p>\n

Combine all ingredients in a bowl. Knead by hand until smooth (neither stiff nor sticky). Cover with a towel and let stand 15 minutes. To prepare, pinch off pieces of dough about the size of an avocado pit.\u00a0 Roll into a smooth ball, then press between your palms to form a 1\/4 inch-thick disk and set on top of a piece of waxed paper and roll out into 1\/8 inch-thick tortillas.\u00a0 Place on a hot comal or griddle that has been very lightly greased with lard or bacon fat and cook for 30 seconds.\u00a0 Flip and cook another 30 seconds, then flip once more and cook for another 30 seconds (90 seconds in all).\u00a0 Stack finished tortillas on top of one another and keep warm until ready to use.<\/p>\n

For the Guacamole (mild version)<\/p>\n

1 large, ripe avocado
\n1 1\/2 teaspoons fresh cilantro, coarsely chopped
\n1 small clove garlic, minced
\n1 teaspoon fresh lime juice
\nsea salt<\/p>\n

Thoroughly mash the avocado in a small bowl, then add cilantro, garlic salt and lime juice and continue to mash until smooth.\u00a0 Refrigerate until ready to use.<\/p>\n

For the Chile Sauce<\/p>\n

8-10 New Mexico chiles, stemmed and seeded
\n1 large clove garlic, peeled
\n1\/2 teaspoon cumin seeds, toasted
\n1\/2 teaspoon Mexican oregano
\n1 teaspoon pineapple juice or raw apple cider vinegar
\n1\/3 cup filtered water
\n1\/4 teaspoon salt<\/p>\n

Toast cumin and chiles until fragrant, then transfer to the bowl of a food processor along with oregano, vinegar and salt.\u00a0 Pulse into a thick paste, then add water in a slow stream until a spoon-able consistency is reached.<\/p>\n

For the Pork<\/p>\n

Rinse and pat dry pork cutlets.\u00a0 Season on both sides with salt and pepper, then quickly brown in a tablespoon of lard or bacon fat. Cover with chile sauce, reduce heat and simmer until fork-tender, about 25 minutes.<\/p>\n

To Serve<\/p>\n

Arrange pork cutlets on top of corn tortillas.\u00a0 Dress with hot chili sauce, pineapple salsa and guacamole.\u00a0 Offer diced, rinsed white onions on the side if desired.<\/p>\n

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Wondering where your full feed went? Click here<\/a> to learn why The Nourished Kitchen<\/a>moved to summary feeds. Don’t forget to find Nourished Kitchen on Facebook<\/a>, Twitter<\/a>, Flickr<\/a> and
\n\u00a9 Ren for The Nourished Kitchen<\/a>, 2010. |
\nPermalink<\/a> |<\/p>\n

\nPost tags:
\n<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Hi, folks, this is Ren from Edible Aria, covering for Jenny as she winds up a much-deserved vacation. Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero […]<\/p>\n","protected":false},"author":3334,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-192811","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/192811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/3334"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=192811"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/192811\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=192811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=192811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=192811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}