Name: Pork Loin with Chile Sauce (Lomo de Puerco Adobado)
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: ¼ cup vegetable oil; ¾ pound ancho chiles; 1 boneless pork loin (about 3 pounds), rolled and tied for roasting; 1 small ripe, red tomato, peeled, seeded, and chopped (about ½ cup); 1 small onion, coarsely chopped (about ½ cup); 1½ cups Worcestershire sauce (one 10-ounce bottle plus ¼ cup); 1 cup red wine vinegar; ¼ pound pitted dried prunes, halved; ¼ pound jamón serrano (Spanish mountain ham) or prosciutto, cut into slivers; ¼ pound Spanish chorizo or kielbasa, cut into slivers; ¼ pound slab bacon, cut into silvers; Salt and freshly ground black pepper to taste

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

The medical community of El Paso was my mainstay when I first started catering. It was a challenge to keep coming up with original ideas for menus, because they all were constantly going to each other’s parties. You didn’t want to repeat what everybody had just eaten six times. This recipe came to me from a beautiful American woman—I am terribly embarrassed to admit that I don’t remember her name—married to a Mexican doctor. His mother had given her the recipe.

The large amount of W