Pork loin in peanut sauce (Encacahuatado de cerdo) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 321) by Pati Jinich

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Notes about this recipe

  • TrishaCP on March 12, 2023

    I agree that the sauce is phenomenal. I did switch up the chiles a bit- using two chipotles, two guajillo, and one resham patti chile. I liked that level of heat and smokiness. For the pork, I found I needed about 55 minutes to get it to temperature.

  • sarahawker on March 11, 2023

    Terrific sauce. Would be so awesome on chicken thighs too.

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