Chuleta de Cerdo con HuitlacochePosted: Updated:
Hi or Cui ?
Is it huitlacoche or cuitlacoche I am not sure perhaps a question Diana Kennedy could answer.... all I know is the first time I tasted it in Fonda Refugio a good 18 years ago it was not tame or luxury but it was the moment I thought the whole earth had fallen on my tongue, overwhelming is close but that doesn’t do it justice all I know is that I knew my tongue was still a virgin and like all confused first timers I yearned for more. I now add more ingredients to this that I feel enhance it as it is the Mexican “truffle” I like mushroom roasted chile and corn as they marry and enhance the base of what my dad calls corn smut. By the way when my father found on the family farm they set it on fire so as not to infect the rest of the crop. If they only knew what this stuff fetches at market today... this recipe was inspired by dinner at fonda Santa Clara in Puebla while the salt bath was inspired by the pork I had at Las Almendras in Merida.
1 14 oz. can huitlacoche 350 grams
1/2 cup corn
1/2 cup chopped tomato
1 cup chopped shitake mushroom
1/2 cup roasted chopped poblano chile
2 Tbsp. chopped flat leaf parsley
1/4 cup chopped onion
2 cloves peeled garlic
1/2 cup pork stock
4 8 oz. bone in pork chops
1/2 tsp. salt
1/2 tsp. black pepper
oil as needed
More salt for the chops
First in a bowl pour enough water in to cover the pork chops then before adding the pork pour in some salt and taste it when it tastes like the ocean you have arrived. Put in chops and marinate refrigerate up to 12 hours or as little as one hour.
Now the sauce:
In a sauce pot heat a couple tablespoons of oil over medium heat cook the onion, garlic and mushroom until starting to brown, then add corn and cook 1 minute more add remaining ingredients and simmer for about 10 minutes over low heat. Set aside to cool slightly then puree. Meanwhile prepare your grill and grill the chops over medium coas for about 5 minutes per side or until at least medium well, I don’t care what anyone says, medium rare pork sucks. Divide the sauce among 4 plates and serve warm with the chops.