Chuleta De Puerco Recipe

Temper and season

Remove the 14 oz bone-in pork rib-eye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder; press the seasonings into the meat.

Preheat

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until very hot, about 4 minutes.

Sear

Add 2 tbs neutral oil to the skillet and swirl to coat. Place the pork chop presentation-side down and sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side for 2–3 minutes.

Baste and roast

Add 2 tbs unsalted butter, 2 sprigs thyme and 1 sprig rosemary to the pan. Tilt the pan and spoon the melted butter and herb juices over the chop for 30 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare to 145°F (63°C) for medium, about 6–10 minutes depending on thickness. Remove from oven and transfer the chop to a cutting board. Tent loosely with foil and rest 8–10 minutes (carryover will raise the temp a few degrees).

Prepare chiles

Heat a small skillet over medium heat. Toast 1 dried ancho and 1 dried guajillo for about 20–30 seconds per side until fragrant but not burnt. Place toasted chiles in a bowl and cover with hot water. Let soak 15 minutes until softened, then drain, reserving 1/4 cup soaking liquid.

Roast aromatics

While chiles soak, heat 1 tbs olive oil in a small sauté pan over medium-high heat. Add 1/2 yellow onion (quartered) and 2 smashed garlic cloves and sauté until lightly browned, about 4–5 minutes. Add the peeled plum tomato and cook until softened and blistered at the edges, about 4 minutes more. Transfer to a blender.

Blend mole

To the blender with roasted aromatics add the softened chiles (remove stems and seeds unless you prefer heat), 6 oz guava paste (or jam), 1 cup low-sodium chicken stock, 1 tsp unsweetened cocoa powder, 1/4 tsp ground cumin, 1/8 tsp ground cinnamon, 1 tsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp salt, and 1 tsp fresh lime juice. Add up to 1/4 cup reserved chile soaking liquid to help blend. Puree until completely smooth, adding more stock a tablespoon at a time if too thick.

Simmer and adjust

Pour the blended mixture into a small saucepan and simmer gently over low heat for 8–10 minutes to meld flavors and thicken slightly, stirring frequently to prevent sticking. Taste and adjust seasoning: add more salt, a pinch of sugar, or a splash more vinegar or lime if needed. Keep warm until plating.

Cook sweet potatoes

Place 16 oz peeled and cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12–15 minutes. Drain well.

Mash and finish

Return drained potatoes to the warm pot over low heat for 30–60 seconds to evaporate excess moisture. Add 2 tbs unsalted butter and mash until mostly smooth. Stir in 1/4 cup heavy cream (or whole milk) until silky. Season with 1/2 tsp salt, 1/8 tsp ground white or black pepper, and 1 tsp honey or maple syrup if using. For an ultra-smooth purée, pass through a fine-mesh sieve or use an immersion blender.

On each plate, spoon a smear or quenelle of sweet potato purée (about 3/4 cup). Slice the rested pork chop against the grain into 3–4 thick slices and fan over the purée.

Spoon 2–3 tbs of warm guava mole over and around the pork (reserve some for the table). Drizzle a teaspoon of olive oil around the plate, scatter 1 tsp toasted sesame seeds or chopped toasted pistachios if using, and garnish with a small handful (about 1/4 cup) of microgreens or cilantro leaves.

Serve immediately while pork is warm, with additional mole on the side if desired.