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1
In a shallow pan, place the pork cutlets in a single layer.
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2
Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling.
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3
For more intense chile flavor, marinate overnight.
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4
Preheat grill on high.
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5
Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill.
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6
Reserve the marinade for basting throughout the cooking process.
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7
Cook each side 2 to 4 minutes, depending on the thickness of each cutlet.
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8
Baste the pork with the marinade on each side before turning.
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9
Remove pork cutlets from grill and set aside.
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10
Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate.
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11
Place the pork in the center of the plate and drizzle additional red chile sauce over the meat.
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12
Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice.
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13
The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
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14
1 pound sun-ripened New Mexico red chile pods, dried
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15
1/4 teaspoon Mexican oregano
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16
1/2 teaspoon granulated garlic
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17
1 teaspoon salt
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18
Remove the stems, seeds and white veins of the New Mexico red chile pods.
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19
Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods.
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20
Soak for 30 minutes to 1 hour.
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21
When the pods are completely reconstituted, they should appear bright red and plump.
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22
Remove the chile pods with tongs and place in a blender with the water they were soaking in.
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23
Leave about 1-inch space or more in the blender container.
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24
Add the oregano, garlic, and salt.
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25
Blend for 2 minutes.
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26
If sauce is too thick, add more water and blend until mixture is smooth.
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27
Cook's Note: Be sure to use rubber gloves when handling chile pods.
