Pork Roll Mexican Style (Rollo De Puerco a La Mexicana)

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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