Puerco Almendrado con Hongos
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Serves 10

2 lbs. Pork Loin
6 Tomatoes
1 cup Whole Almonds
1 Dry Roll or French Bread (in pieces)
6 - 8 Red Dry Chilies Pasillas
1/2 lb. Mushrooms (of any kind, sliced, if small - use whole)
3 pieces Cinnamon Bark
1 tspn. Whole Cloves
6 Garlic Cloves
6-8 tbls. Olive Oil
4 cups Chicken Stock

1. Sauté pork until it loses its pink color. Add enough water to cover, add garlic, onion & salt. Cover and cook at medium heat until thoroughly cooked.

2. To prepare sauce heat 2 tablespoon of olive oil and sauté tomatoes. Remove tomatoes and in the same pan, sauté almonds, bread, chilies, cloves and cinnamon.

3. Puree the tomatoes, almonds, bread, chilies, cloves and cinnamon in blender or food processor.

4. Sauté mushroom in 4 tablespoons olive oil.

5. Add pureed ingredients and simmer for five minutes.

6. Add the chicken stock to the sauce and simmer on low for 15 minutes, stirring now & then.

7. Add the cooked pork for 5 more minutes so that flavors blend.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms



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