Floribbean Fare - A culinary fusion of the Caribbean and Deep SouthA culinary fusion of the Caribbean and Deep South

OK as promised I have put together the recipe for Puerco Enchilao (Pork “Enchilao”) . As stated in my previous post this was a dish made by the nanny at one of my client’s homes. She’s from El Salvador and the dish is Latin in it’s use and combinations of flavors. I’m sure if one looked hard enough you could find it on the menu of a small Salvadoran restaurant somewhere in South Florida. Remember this is her variation as I’m certain there are many variations just like in Cuban cooking.

This dish should be cooked in a dutch oven or saucepan. I use a 5.5 qt. Le Creuset Round Dutch Oven as the enamel coated cast iron gives the best in overall even heating and searing for the pork chops. This dutch oven is one of the most used tools in my kitchen and helps leave the pork fork tender when done!

Ingredients:

• 4 bone-in pork chops or pork steaks, thawed (if frozen)
• 2 - 3 Tblsp Olive Oil
• 3 Tblsp Mustard Seed, ground
• 3 Tblsp minced Garlic (about 4 - 5 cloves but add more if you like!)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 (28 oz.) can of Diced Tomatoes or 5 - 6 tomatoes, diced
• 1 Tblsp chile powder
• 1 tsp. cumin
• 1 tsp. oregano
• 1/4 tsp. thyme
• 1/2 cup water
• Salt and Pepper

Directions:

1. Rinse pork under cold water and pat dry.
2. Take 2 Tblsp of the mustard seed and 2 Tblsp of the garlic and coat both sides of the pork steaks. Season with Salt and Pepper.
3. Heat the dutch oven on medium high heat and pour the olive oil in. It should be enough to even coat the bottom of the dutch oven.
4. Place and arrange pork in the pan. If the Pork Chops or Steaks are too big, you may have to work in batches of 2.
5. Sautee pork for 2 - 3 minutes and flip them over. Sautee another 2 minutes.
6. Remove pork to a platter. Add onions, remaining 1 Tblsp of garlic and green pepper to the pan and sautee while stirring frequently for 5 - 10 minutes or until onions are translucent. This should help get the browned pork off the bottom of the pan (or fond as the French call it).
7. Add tomatoes and water then stir to combine.
8. Bring back to a boil and add the remaining 1 Tblsp. of mustard seed, chile powder, cumin, oregano and thyme. Stir to combine.
9. Reduce heat to medium low and re-add the pork back into the pan arranging evenly to cover with the sauce. Cover and simmer for 30 minutes stirring occasionally.
10. Check pork to see if it’s tender by placing a fork into a steak. It should almost go through like butter with slight resistance. If necessary simmer another 10 minutes.
11. Once done, kill the heat and move the dutch oven off the burner.
12. To serve: place a steak on one side of the plate opposite some hot white or yellow rice. Ladle the sauce over the steak and rice. Serve with fried sweet plantains and sliced avocado and tomato on the side. Makes 4 servings.