Carne Adobada, Blue Cornbread
| Yield: | 6 Servings |
| Categories: | Meat |
| 1/2 | c | Caribe (crushed N. New Mexico hot red chile) |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | Cloves garlic | |
| 1 | tb | Ground mexican oregano |
| 1 | tb | Ground cumin (comino) |
| 2 1/2 | lb | Pork loin chops; 1/2" thick, fat trimmed |
| 1 | tb | Unsalted butter |
| 1 | c | Blue cornmeal |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 2 | Eggs | |
| 2/3 | c | Unsalted butter; melted |
| 1 1/2 | c | Dairy sour cream |
| 1 | cn | (1-lb) whole kernel corn; drained |
| 4 | oz | Monterey Jack cheese cut in 1/4-inch thick slices |
| 4 | oz | Cheddar cheese; cut in 1/4-inch thick slices |
| 1/2 | c | Chopped onion |
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