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1
Adovada: Place the pork medallions in a shallow pan.
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2
Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce.
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3
Cover and refrigerate for at least 1 hour, up to 24 hours.
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4
Chile Caribe: Preheat the oven to 350 degrees F.
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5
De-seed the chiles and put on a baking sheet.
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6
Bake for 1 to 2 minutes until skin starts to blister and they begin to toast.
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7
Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes.
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8
When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency.
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9
Return to the saucepan and simmer over low heat.
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10
Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker.
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11
When done, add salt, vegetable oil (olive oil), and/or cumin.
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12
Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours.
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13
Then add some red chile powder, thinly sliced onion, oregano, and salt.
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14
Boil for another 15 to 20 minutes.
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15
Assembly: Preheat a grill to high.
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16
Place the marinated pork medallions on the grill.
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17
Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
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18
Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole.
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19
Serve with warm flour tortillas.
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20
Mix all of the ingredients together with your hands into large ball.
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21
Wrap with plastic wrap and let stand for 20 minutes.
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22
Form into balls that are slightly smaller than golf balls.
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23
Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick.
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24
Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.
