Pork with Roasted Tomato-Green Chile Sauce

Puerco en Chirmole

Preparation info
  • 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is another example of the frito en seco (“dry-fried”) technique (see Costillas de Puerco Fritas en Seco). But in this case the meat is also covered with coarsly ground pepper, almost like for steak au poivre. You need meat that will render out enough fat for browning, so be sure not to have the butt and ribs completely trimmed. Ask the butcher to cut the spareribs into short nuggets.