Torresmos (Spicy Garlic-Roasted Pork)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

For the marinade:

1/2 pound medium-hot red Fresno chiles, seeded and stemmed
1 Tbsp. salt
4 Tbsp. paprika, sweet or hot depending on preference
10 cloves garlic, chopped
1/2 cup white wine
1/4 cup red wine

one 4 pound boneless pork butt, cut into 8 pieces
1/2 cup corn oil
salt and freshly ground pepper

Instructions:

Place the chiles and salt in the bowl of a food processor fitted with a metal blade and pulse until minced.

In a large bowl, combine the minced chiles with the the paprika, garlic and white and red wines. Add the pork pieces, turning to coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours.

Remove the pork from the marinade. Pour the oil in a large roasting pan and add the pork. Season with salt and pepper and cook in a preheated 375F oven for 1 hour. Turn the pork often to keep it moist. Reduce the heat to 325F and cook an additional 15-20 minutes, or until the pork is nicely browned. Serve with Portuguese Beans.

Recipe by by Irena Carreiro.