Flavor-Drenched Pork Sopa Seca Recipe

Photo courtesy Pork Be Inspired
Sopa seca is a traditional Mexican dish. Puerto Rican chef Doreen Colondres created this version that I’m sharing today. Doreen is currently working with Pork Be Inspired, the National Pork Board brand to inspire us to cook with pork.
Doreen, for sure the cutest celebrity chef ever, is the author of The Kitchen Doesn’t Bite, a well-known cooking blog and more recently a book, where she proves that cooking is fun.

Let the “Porkcast” be our guide to a variety of quick, easy and delicious pork-inspired meals this fall. What are you waiting for?

Pork Sopa Seca | Ingredients for 4-6 portions
1 pound of pork tenderloin, cut into strips
1 pound short angel hair pasta (or short fidelini)
1 guajillo chile pepper
2 pear tomatoes
1/4 white onion
2 small garlic cloves
2 tablespoon of olive oil
Freshly ground black pepper
Fresh cilantro
Mexican crema or creme fraiche for garnish (optional)

Season the pork strips with salt and pepper and set aside.
Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes.
Add the following to a blender: tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth.
In a large pan over high heat, add 1 tablespoon of olive oil and cook pork until the internal temperature is between 145 F (medium rare) and 160 F (medium), 3 to 5 minutes. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
Add the remaining olive oil to the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally.
Serve immediately.
To print the recipe click here.

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