For serving:
basic red chili sauce, recipe follows (or prepared enchilada sauce in a pinch)
tortillas, shredded lettuce, tomato, chopped onion, rice, beans, Tony’s Homemade Guacamole and Tony’s Tequila Lime Sauce
Sprinkle chops with Chili Arriba! to taste and rub with a combination of garlic, lime juice and olive oil (*or use optional seasoning rub below). Marinate in refrigerator 6-8 hours or overnight.
Cook very slowly on a low indirect and smoky grill, or brown in an oven-safe pan, cover and transfer to a 300° oven until meat is done. Slices of potatoes and onions may be marinated in additional seasoning rub and cooked with the meat.
Basic Red Chile Sauce:
Toast chiles in a heavy pan until starting to soften and aromatic (stir regularly, don’t let them burn!). Add 6 cups water, bring to a boil, cover and reduce heat to low, simmering until tender (about 30 minutes). Drain and cool.
Meanwhile in a heavy skillet, saute bruised garlic cloves and shallot or onion in oil – very slowly – until golden brown and soft, about 15 minutes.
Remove stems from cooled chiles and discard, add chiles to blender along with garlic & oil, and 1 cup of rich chicken broth / stock — puree until smooth. Remove and strain into a bowl, seasoning to taste with sea salt and oregano. Serve with anything and everything!
*Optional Seasoning Rub
Sprinkle to taste and rub with sea salt, dark chile powder, minced garlic, oregano, lime juice and olive oil
** To make rich stock, dissolve one package of More Than Gourmet Roasted Chicken Stock in two cups of hot water (rather than 4 cups as suggested on label)
Serve pork plated and smothered with sauce and your choice of suggested accompaniments.
