(Pork in a Poblano Sauce)
Chef Antonio told Neighborhood Kitchens that this is by far his favorite dish.
Ingredients
3 poblano peppers
2 lb. pork loin, very thinly cut
3 Tbs. olive oil
2 cups all-purpose flour
1 pinch garlic powder
1 pinch onion powder
1 pinch white pepper
4 pinches salt
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp. minced garlic
3 Tbs. sour cream
1 cup chicken broth
1 pinch pepper
2 cups black or refried beans
2 cups brown rice
2 lb. pork loin, very thinly cut
3 Tbs. olive oil
2 cups all-purpose flour
1 pinch garlic powder
1 pinch onion powder
1 pinch white pepper
4 pinches salt
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp. minced garlic
3 Tbs. sour cream
1 cup chicken broth
1 pinch pepper
2 cups black or refried beans
2 cups brown rice
*You will need a paper bag placed inside of a large Ziploc bag.
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Roasted poblanos (Patricia Alvarado/WGBH)
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Place the poblano peppers on the grill for a couple of minutes on each side. (If you don’t have a grill, use the flame from your stove.) Once the skin on the peppers is black and bubbling, place them in the paper/plastic bags. Close the bags and let the peppers rest for about 5 minutes; this will facilitate the removal of the skin.
Remove the peppers from the bag. Using your fingers, peel the skin off the peppers. Once skinned, slice the peppers in half lengthwise and remove all of the seeds. After the peppers are seeded, chop them.
Remove the peppers from the bag. Using your fingers, peel the skin off the peppers. Once skinned, slice the peppers in half lengthwise and remove all of the seeds. After the peppers are seeded, chop them.
Prepare Pork
Mix the flour, garlic powder, onion powder, white pepper, and salt in a bowl. Lightly coat your pork with this dry mixture.
Heat a pan with olive oil. Carefully place the pork in the pan and cook 3-4 minutes on each side, until the pork turns brown.
Add chopped onions, tomatoes, minced garlic, sour cream, the poblano peppers, chicken broth, pepper, salt, onion powder, and garlic powder to the pork (still in the pan). Mix well. The salsa will turn a beige color.
Add Monterey Jack cheese to the top. Serve with black or refried beans and brown rice.
Heat a pan with olive oil. Carefully place the pork in the pan and cook 3-4 minutes on each side, until the pork turns brown.
Add chopped onions, tomatoes, minced garlic, sour cream, the poblano peppers, chicken broth, pepper, salt, onion powder, and garlic powder to the pork (still in the pan). Mix well. The salsa will turn a beige color.
Add Monterey Jack cheese to the top. Serve with black or refried beans and brown rice.
Serves 6
Chef Antonio is the Chef and owner of Cafe Azteca, an elegant Mexican restaurant located in Lawrence, Mass. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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Building on a 34-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.Saturdays at 4pm and Sundays at 6:30pm on WGBH 2
Fridays at 7:30pm on WGBH 44
About the Author
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In each episode, host Margarita Martinez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. Hasta pronto!
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Margarita's Neighborhood Visits
>>Boston's South End:
Orinoco and Teranga
>>Boston's Back Bay: Casa Romero
>>Boston's North End: Taranta
>>Roxbury: Merengue
>>Boston's Beacon Hill: Scampo
>>Cambridge: Muqueca and Oleana
>>Boston: Bristol Lounge
>>Somerville: Dosa Temple
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