Chuletas de puerco adobados (pork chops seasosned with adobo paste) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 09, 2011

    p. 273 - I used a boneless leg of lamb vs pork. In DK’s recipe you are to fry the chops the following day however I wanted to grill our lamb. DK suggests serving w some thinly sliced white onions, sliced radishes and shredded lettuce. I skipped the lettuce and grilled my onions also served the Lentils w Pineapple and Plantain alongside this dish. To start I made a spring-inspired Sweet Pea and Avocado Guacamole which was really yummy. This was good but not great. The adobo was a bit sharp for our tastes and was balanced somewhat by the sweetness of the grilled onions which had caramelized. Not sure if DK’s method of frying the meat in lard might have cut through that sharpness but I’ll wait for someone else to try this and let me know. As it stands, I don’t see us having this again. So far DK’s recipes have failed to really impress me. Photos here: http://chowhound.chow.com/topics/691343#6523672

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