Puerco
Almendrado con Hongos
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Serves
10
Ingredients:
2 lbs. Pork Loin
6 Tomatoes
1 cup Whole Almonds
1 Dry Roll or French Bread (in pieces)
6 - 8 Red Dry Chilies Pasillas
1/2 lb. Mushrooms (of any kind, sliced, if small - use
whole)
3 pieces Cinnamon Bark
1 tspn. Whole Cloves
6 Garlic Cloves
6-8 tbls. Olive Oil
4 cups Chicken Stock
Procedure:
1. Sauté
pork until it loses its pink color. Add enough water to
cover, add garlic, onion & salt. Cover and cook at
medium heat until thoroughly cooked.
2.
To prepare sauce heat 2 tablespoon of
olive oil and sauté tomatoes. Remove tomatoes and
in the same pan, sauté almonds, bread, chilies,
cloves and cinnamon.
3.
Puree the tomatoes, almonds, bread, chilies,
cloves and cinnamon in blender or food processor.
4.
Sauté mushroom in 4 tablespoons
olive oil.
5.
Add pureed ingredients and simmer for
five minutes.
6.
Add the chicken stock to the sauce and
simmer on low for 15 minutes, stirring now & then.
7.
Add the cooked pork for 5 more minutes
so that flavors blend.
Other
Great Related Links:
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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