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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.

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.

Yield: 4 servings


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