Pork Roll Mexican Style Rollo De Puerco A La Mexicana Recipes

PORK ROLL MEXICAN STYLE (ROLLO DE PUERCO A LA MEXICANA)

Steps:

• Char the Poblano chilies over a gas flame until blackened on all sides.
• Place them in a plastic bag and let stand for 10 minutes to steam.
• Peel and core the Chilies.
• Remove seeds, rinse and pat dry.
• Cut Poblanos into thin strips, set aside.
• Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
• Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
• Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
• Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
• Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
• Add bay leaves, salt and pepper to taste.
• Place pork on top of the vegetables and cover with water.
• Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
• Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
• Slice pork and arrange on a platter.
• Pour the sauce with the vegetables over the meat.
• Serve with white rice.