Poc Chuc

This is delicious served with canned hominy, drained, sautéed in a little butter and heated through with some sour cream. Garnish hominy with chopped fresh cilantro.

Yield: 4 servings

Ingredients

• 4 boneless pork blade steaks, about 1/2 inch thick
• 1 large red onion, sliced
• 1/2 cup fresh Mexican lime juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne

Instructions

1. Place pork and onions in a self-sealing plastic bag.
2. Combine remaining ingredients and pour over pork; seal bag and refrigerate for 2 to 4 hours.
3. Lift pork steaks from marinade, brushing off onions.
4. Broil or grill over hot coals for 8 to 10 minutes, turning once.
5. Heat onions and marinade to boiling.
6. Serve onions with pork steaks and warmed tortillas.