Red Chile Pork Brochettes

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.)

Ingredients

• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    283 calories; 21 grams fat; 6 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 70 milligrams cholesterol; 321 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 skewers

Preparation

1. Cut pork into 2-by-2-by-3/4-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.
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.
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.
4. In a blender or food processor, put 1/2 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.
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.
6. Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.