Carolyn Justatinkerin Mott

I got the idea to do this when I was reminiscing to my significant other about how my parents would go to the local meat market...Navarro's, I think it was called, and get these awesome pork chops that had been soaked for a few days in a red chile marinade. I decided to give the marinade a shot...here's what I came up with (warning...I don't believe in using actual measurements in any recipe...printed recipes are only basic guides to me) ***one 8 oz bag of roasted red chile--place in stew pot, cover with water and heat to boiling, then turn down to a low simmer for about 20 mins. Let this sit overnight. Afterwards, strain chile, setting the juice aside. Put chile in a blender; add 2 cloves of garlic, 2 tsps salt, 1-2 tbls of chopped cilantro, 1 tbls apple cider, 1 tbls honey, 2 tbls finely chopped jalapenos & 1.5 tbls finely chopped onion. Blend until you have the consistency you desire...add the juice previoulsy set aside to thin out your mixture. In a sealable container, place your pork chops, or other meat of choice, pour mixture over meat till completely covered (you should have enough mixture left to freeze for another meal). Let the meat marinade for at least 48 hours in the fridge. Slow grill. Pop the top on some cold cerveza. Add lime to cerveza. Eat meat. Enjoy.
about 4 months ago · Report

Carolyn Justatinkerin Mott
There is an addendum and a correction....make sure you clean the pods and remove the seeds. The apple cider is actually apple cider vinegar. Sorry 'bout that.
about 4 months ago · Report

Carolyn Justatinkerin Mott
I've posted pics of the chops! The album is titled Carol's Crazy Red Chile Marinade. They turned out great! Because I made the mixture so thick, I'm going to use the remainder in a chile stew. I'll post the results here.