Red Chile Pork Brochettes

Name: Red Chile Pork Brochettes
Total time: 1 h 45 min
Yield: 8 skewers
Ingredients: 1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices; Kosher salt; 2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder); 1 large tomato, about 3/4 pound; 4 garlic cloves, mashed to a paste; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 tablespoon toasted coarsely ground cumin

By David Tanis

Total Time: 45 minutes, plus at least 1 hour marinating
Rating: 5(108)
Comments: Read comments

Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you’re using bamboo skewers, soak them in warm water for 15 minutes, so they won’t catch fire.)

Featured in: Skewers for a Party

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Ingredients

Yield:8 skewers

1½ to 2pounds well-marbled pork shoulder, cut into ¾-inch slices
Kosher salt
2tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
1large tomato, about ¾ pound
4garlic cloves, mashed to a paste
2tablespoons lime juice
2tablespoons olive oil
1tablespoon toasted coarsely ground cumin

Ingredient Substitution Guide

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Preparation

Step 1
Cut pork into 2-by-2-by-¾-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
Step 2
To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
Step 3
Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
Step 4
In a blender or food processor, put ½ teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
Step 5
Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
Step 6
Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Ratings

5 out of 5

108 user ratings

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Comments

Morgan4 years ago

This recipe was a complete bust. I made the sauce as directed, tasted it for seasoning, tasted it again just to be sure it was properly seasoned and then realized I’d drank the entire thing right out of the blender jar. Thanks a lot, Tanis. What the heck am I supposed to do with all this pork now?

Susan7 years ago

I made all three of these skewer recipes for a party and all were fabulous.

Chuck3 years ago

Best NYT food comment ever!

ella31 year ago

These skewers were amazingly delicious!! I cut up a pork tenderloin and marinated about 4 hours. Delicious sauce, would be great for any protein, but there was something special about these flavors with pork.

Barbara3 years ago

I also made all three and they were wonderful. Next time I’ll marinate the meat before putting it on the skewers as some pieces didn’t get fully immersed in the sauce.

Ted3 years ago

That review from Morgan is about the funniest I have ever read.

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