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1
Place the toasted anchos in a bowl and cover them with warm water.
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2
Soak for about 20 minutes, then transfer with a slotted spoon to a blender.
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3
Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar.
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4
Blend to a fairly smooth paste, but do not overblend.
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5
Pound the pork chops with a wooden mallet until flat.
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6
Spread a layer of the chili paste on both sides of the chops, place them in a large shallow baking dish and refrigerate overnight or for 24 hours, covered.
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7
In a large skillet, preferably cast-iron, heat the pork fat until it renders, or heat a teaspoon of the lard over medium-low heat.
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8
Cook the chops very slowly, for about 20 minutes, turning over once.
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9
Add more fat during the cooking time if the pan gets very dry and the chile paste is in danger of scorching.
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10
When the chops are done through (press them to see if the flesh springs back), raise the heat to medium-high and quickly brown them on both sides.
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11
Serve the chops immediately, garnished with Apple-Tamarind Sauce, sour cream, and pancakes.
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12
Break up the tamarind, pulling it apart into marble-sized pieces.
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13
In a bowl, cover with I cup boiling water and leave to soak for at least 2 hours or overnight.
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14
Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids.
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15
Discard the solids.
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16
Stir in the honey, ginger, and salt.
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17
Add the apples and place the pan over medium-high heat.
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18
Bring to a boil, then reduce the heat and simmer, covered for about 40 minutes, stirring occasionally, until thickened into applesauce.
