Hot and Sour Pork with Black Bean Salsa

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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For the pork:
Juice of 3 limes
2 Tbsp sugar
3 garlic cloves
1 dried ancho chile, stemmed
3 Tbsp soy sauce
6 boneless pork cutlets, pounded to 1/2-inch thickness

For the salsa:
1 can (16 oz) black beans, drained and rinsed
1 can (16 oz) corn
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 cup roasted peanuts, chopped
5 Tbsp cider vinegar
1 serrano chile, minced
1/2 cup olive oil
Salt and freshly ground pepper


Prepare the pork: In a food processor, combine all ingredients except the pork. Process until finely chopped. In a non-reactive bowl, pour the mixture over the pork and let sit for 10 minutes.

Meanwhile, make the salsa: Combine all ingredients in small bowl and season with salt and pepper and set aside.

Prepare a grill or grill pan for cooking and preheat to medium-high. Remove pork from marinade and pat dry. Grill pork for about 4 minutes on each side. Serve topped with black bean salsa.

Serves 4 to 6. From