Chuletas en salsa negra translates to pork chops in a black looking salsa. Of course, the salsa is not really black. It is the described that way since the chiles in their dried form appear very dark in color.
Mexican dried chiles pair well with pork!
Not just pork, but it seems especially delicious with pork in any way, shape or form. I grew up enjoying pork in a chile ancho salsa(chile colorado), asado de puerco, costillas and pork tamales! Nobody missed dinner when mom prepared any of those dishes! I will leave the links at the end of the post.
Did you know that chile ancho is what most brands of chili powder is made from?
Chile ancho is among the milder of the Mexican dried chiles. On occasion I have encountered some that were a bit spicier. Guajillos are mostly mild, and most times used for color in salsas and sauces. Chile California and chile New Mexico are medium heat and yield a delicious red pepper flavor.
On the left are the chile ancho pods. In the middle are the long skinny chile negro (medium to hot). Sometimes you will see them labeled as chile pasilla. The small dried chiles with no stems are chile morita. They are a variation of the smoky chipotle family. They carry some good heat, but in the most delicious way!
Onion, garlic, spices and herbs are essential to a Mexican kitchen. It is very common to see cinnamon and whole cloves used in sauces and adobos.
Easy way to prepare sauces with dried chile pods. Saute the aromatics. Add the torn pieces of dried chiles. Mix in the spices. Pour in water or broth. Let it come up to a simmer for 10 minutes or so. Let all the ingredients steep. Blend and season to taste. Fry the sauce in preheated oil or natural rendered pork lard.
Achieve the most silky and smooth sauce/salsa! Ten years ago I invested in a power blender(Vitamix). It’s still working like brand new! No more straining sauce for me. My wrists thank me!
Not just for thin chops, but for braising ribs, pork butt chunks and more. If you know you will need a longer braising time, mix in some broth and it will reduce nicely.
And the next day or two, the dish will be even more flavorful!! Keep dried chiles stored in a cool dry space. If you live in a space that is warm, storing the pods in plastic storage bags refrigerated will extend the shelf life of the peppers for quite some time!
Chuletas en Salsa Negra
Seasoned pork chops seared and slow cooked in a dark dried chile sauce until tender.
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Servings: 6 Servings
Ingredients
- 2 lbs. thin pork chops bone on
- Salt and pepper to taste on the chops
- Avocado oil
- 2 chile Negro 19 gr
- 4 chile morita 16 gr
- 7 chile ancho 76 gr
- 1 white onion 300 gr
- 1 head of garlic 35 gr
- 1 1/3 tsps. oregano
- 1 1/3 tsps. cumin seeds
- 1 tsp. pepper
- Salt to taste to season the salsa negra
- 4-5 whole cloves
- 1 inch piece of Mexican cinnamon
- 3-4 bay leaves
- 3 ½ cups of water or chicken broth
Instructions
- Season the pork lightly on both sides with salt and pepper. Set them aside. Remove the stems and seeds from the chile negro and chile ancho. Slice the onion into strips and peel the garlic. Reserve 1/3 of the onion for later in the recipe.
- In a deep skillet, preheat 2-3 tbsps. of avocado oil. Add 2/3 of onion and all of the garlic. Sauté for 6-7 minutes. Add all the dried chiles and cook for 2-3 minutes, stirring and flipping peppers often.
- Mix in the spices, minus the bay leaves and sauté for 1 minute. Pour in 3 cups of water or chicken broth. Bring up to a light simmer and cook for 10 minutes. Cover and let it sit off the heat for 10 minutes.
- Transfer all the softened chiles with aromatics, spices and liquid to the blender. Season with salt, to taste. Blend on high until it is very smooth.
- In that same skillet, preheat 3-4 tbsps. of avocado oil to medium high heat. When the oil is hot, sear the pork chops for 3 minutes per side. Transfer them to a plate.
- In that same skillet, pour in 2 more tbsps. of oil. After 2 minutes, add the reserved onion. Sauté for 3 minutes. Pour in 2/3 of the salsa Negra from the blender. Keep the lid to the skillet nearby because the salsa will pop and boil quickly. Stir well to combine with the onion. Reduce the heat to below medium.
- Taste the salsa for salt and season to your liking with salt. Transfer the pork chops back into the skillet with the salsa, making sure they are covered in salsa. Add the bay leaves. Reduce the heat to a gentle simmer, cover partially and continue cooking for 30-40 minutes. You want the salsa to reduce and thicken. The pork will become very tender. Serve with your favorite side of rice and warm corn tortillas.
Notes
Pork country style ribs with the bone on are ideal for this recipe!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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