Mexican adobado is a spicy marinade used on meats and poultry before grilling. These thin pork chops cook in a minute over a hot grill, so tend them carefully. The fresh salsa of onion, cilantro and lime provides a crunchy and refreshing counterpoint to the spicy pork. Serve with rice, beans and fresh fruit salad.
- 8 bone-in ribeye (rib) pork chops (1/4-inch thick)
- 4 Anaheim chiles (dried)
- 4 arbol chiles (dried)
- 2 teaspoons cumin seed
- 1 clove garlic (crushed)
- 1 jalapeno chile (stemmed, seeded and chopped)
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 1/2 teaspoons salt
- 1 1/2 cups white onion (minced)
- 1 tablespoon serrano chile (minced)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1/4 teaspoon salt
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- To make marinade, remove stems from all dried chiles (Anaheim and arbol), shake out and discard seeds. Place chiles in small saucepan with water just to cover. Bring to a boil, remove from heat and let stand for 20 minutes to soften. Drain. In small skillet toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes. Place chiles 9anaheim and arbol), cumin seed, garlic, jalapeno, vinegar, oil and salt in blender container. Puree until thick and smooth.
- Place pork chops in shallow pan and pour marinade over. Let marinate in refrigerator for one hour or overnight.
- Prepare a hot fire in grill or heat broiler.
- Before grilling chops, make the relish. In a small bowl stir together the onion, serrano, cilantro, 1/4 tsp salt, lime juice and 1 Tbs olive oil. Set aside until ready to serve.
- Grill chops directly over heat, or broil, until they are nicely browned on both sides, 2 minutes per side. To serve, arrange chops on serving platter, garnish with some of the relish and serve remaining relish on the side.