Puerco Latino

Eating pork in Latin America has been a staple in the Latin American diet ever since the Spanish first came to the New World and Colonized Latin America. Pigs came to Mexico on Columbus’ second voyage, when they were introduced to this side of the world and eventually made their way to Mexico thanks to Hernan Cortes. Pork is a more affordable option than beef, and that is yet another reason why pork is so important and popular in Latin America. Currently, both Brazil and Mexico are the major pork producers in Spanish America, with Brazil being number one and Mexico number two.

It was time for some pork for dinner in our weekly meat rotation. I turned it into Puerco Latino, or pork Latin style, a la Jeanne of course. 🙂 Meat of any kind is just meat. It’s the sauce that really makes the meal. I made a delicious Latin style creamy sauce to top my pork and then served it over beans and rice. But my bean are special beans, inspired by a recipe of one of our very own, but more on them tomorrow. 🙂

Puerco Latino

I marinated my pork chops in the spicy cocoa rub we brought back from Belize and honey ginger balsamic vinegar for about 2-3 hours before searing it and cooking it to perfection.

When ready to cook, get a large skillet VERY HOT, then add olive oil and butter. These were thick chops, so I seared them for about 4 minutes per side, until they formed a nice crust all the way around. When the pork has a nice crust all over, remove it from the heat and keep warm.

The Sauce

1-2 TBSP lime juice

1/2 red bell pepper, diced

1/4 red onion, diced fine

2 cups corn

1-1 1/2 cups heavy whipping cream

2-3 TBSP butter

1/4 cup chopped cilantro

salt & pepper to taste

Deglaze the pan with lime juice and add the vegetables. Saute for about 5-7 minutes, stirring often.

Add the cream and incorporate thoroughly. Season with salt and pepper. Then add the butter and mix in.

Re -add the pork, reduce the heat to a simmer and let cook until the pork is thoroughly cooked, with an internal temperature of 160*F or 71*C. Add about 1/2 of the cilantro and mix in and reserve the remaining cilantro for topping.

I served it over beans and rice and spooned the sauce over the top. I served it with an Argentine Malbec, since it was a heavier, darker sauce. The pork was very tasty and super tender and juicy. It just melted in our mouths and went perfectly with the rice and beans too. Esta mui rico. Delicioso!

You can use this same sauce for either chicken or steak too. It is a versatile sauce.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.