Pork Loin in Morita Chile Sauce
Pork loin in smoky morita chile sauce.
About this recipe
Pork loin medallions bathed in smoky morita chile sauce with tomato and spices. A stew with deep flavour and mild heat.
History & Origin
Pork loin in morita chile sauce is a stew that celebrates one of the most aromatic and underappreciated dried chiles in Mexican cookery: the morita. This chile is a variety of jalapeno that is left to ripen on the plant until it turns dark red and is then slowly smoked with firewood, giving it a complex flavour combining sweet, smoky and moderately spicy notes. Unlike the chipotle meco, the morita retains more moisture and has a fruitier, less intense flavour, making it ideal for sauces accompanying delicate meats such as pork loin.
Estimated cost
$9.50
Total cost
$2.38
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
380
Calories
30g
Protein
12g
Carbohydrates
18g
Fat
2.5g
Fiber
490mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the pork loin into 2cm thick medallions. Season with salt and pepper.
- 2
Sear the medallions in a pan with hot oil on both sides until golden. Set aside.
- 3
Deseed and soak the morita chiles in hot water for 15 minutes until soft.
💡 For less heat, remove the seeds before soaking.
- 4
Blend the morita chiles with roasted tomatoes, garlic, onion, cumin and half a cup of water until smooth. Strain.
- 5
Fry the sauce in the pan for 5 minutes, add the loin medallions and pork stock. Cook on low heat for 25 minutes until the meat is tender. Serve with rice and beans.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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