Chuletas de Puerco en Salsa Roja
Tender pork chops simmered in a vibrant, slightly spicy red salsa made from tomatoes, chiles, and aromatic spices. This comforting dish is a staple in Honduran homes, often served with rice and beans.
🧂 Ingredients
- 4 large Pork chops(about 1-inch thick)
- 5 medium Tomatoes
- 5-7 Dried árbol chiles(adjust to spice preference, stems removed)
- 1/2 medium Onion(chopped)
- 3 Garlic cloves
- 1 Chicken bouillon cube
- 1 tsp Dried oregano
- 1/2 tsp Ground cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season pork chops with salt and pepper.
- 2
In a saucepan, combine tomatoes, árbol chiles, half of the chopped onion, and garlic cloves. Cover with water and boil until tomatoes are soft, about 15-20 minutes. Drain, reserving about 1/2 cup of the cooking liquid.
- 3
Transfer the boiled tomatoes, chiles, remaining onion, garlic, and reserved liquid to a blender. Add chicken bouillon, oregano, and cumin. Blend until smooth.
- 4
Heat vegetable oil in a large skillet or pot over medium-high heat. Sear the pork chops for 3-4 minutes per side until browned. Remove pork chops and set aside.
- 5
Pour the blended salsa into the same skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- 6
Return the pork chops to the skillet with the salsa. Reduce heat to low, cover, and simmer for 25-30 minutes, or until pork chops are tender and cooked through. The sauce should thicken.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For a milder salsa, use fewer árbol chiles or remove the seeds.
- ✓Ensure the pork chops are seared well for added flavor.
- ✓This dish can also be made with chicken thighs or breasts.
🔄 Variations
- Add a pinch of sugar to the salsa to balance the acidity.
- Incorporate a tablespoon of tomato paste for a richer color and flavor.