Prep 30 mins
Cook 2 hrs
I've not tried it but it looks different and promising. From "Buen Provecho" a cookbook by the Junior League of Mexico City (1981).
- 2 1⁄2 lbs pork loin
- 3 poblano chiles
- 1⁄2 lb oaxaca cheese, crumbled or 1⁄2 lb mozzarella cheese, shredded
- 2 tablespoons vegetable oil
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 bay leaves
- salt, to taste
- pepper, to taste
- water, to cover
- 3 tomatoes, pureed and sieved
- Char the Poblano chilies over a gas flame until blackened on all sides.
- Place them in a plastic bag and let stand for 10 minutes to steam.
- Peel and core the Chilies.
- Remove seeds, rinse and pat dry.
- Cut Poblanos into thin strips, set aside.
- Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
- Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
- Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
- Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
- Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
- Add bay leaves, salt and pepper to taste.
- Place pork on top of the vegetables and cover with water.
- Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
- Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
- Slice pork and arrange on a platter.
- Pour the sauce with the vegetables over the meat.
- Serve with white rice.
Tried this last night because I had the ingrediants and my whole family enjoyed it! I used mozzerella because I had it on hand... might be even better with Mexican cheese. I had about 2.5 lbs of pork split between 2 roasts. They took about 1 hr and 15 minutes to simmer. I didn't cover the pork roast completely with water.. used 2 cups which made a nice sauce. I did add about 1/2 tsp of ancho chili powder, a good shake of cayenne and since I had a leek hanging around in the crisper, added that to the vegetable mix.