Grilled Carne Adovada

Description
Marinated pork medallions, topped with chili Caribe served with beans, posole, and fresh flour tortillas
 * Contributed by PressureCookerRecipes Y-Group

Adovada

 * 1 (9-pound) pork loin cut into 36 (½-inch) thick medallions
 * 1 cup olive oil or vegetable oil
 * ½ cup red chile powder
 * 1 tablespoon salt
 * 1 tablespoon garlic powder
 * 2 teaspoons ground cumin
 * Worcestershire sauce

Chile Caribe

 * 25 red chiles
 * 2 quarts water
 * ½ tablespoon salt
 * 2 tablespoons chopped garlic
 * 2 teaspoon ground cumin

Beans (vegetarian)

 * 3 cups pinto beans
 * 1 tablespoon salt
 * ½ cup olive, corn, or vegetable oil
 * pinch ground cumin, optional

Posole

 * 3 cups hominy
 * ½ cup red chile powder
 * ½ white or red onion, thinly sliced
 * 1 teaspoon dried oregano
 * 1 teaspoon salt

Flour tortillas

 * 4 cups flour
 * 1 tablespoon salt
 * 1 tablespoon baking powder
 * 1½ cups lukewarm water
 * ¼ cup vegetable oil

Adovada

 * 1) Place the pork medallions in a shallow pan.
 * 2) Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of worcestershire sauce.
 * 3) Cover and refrigerate for at least 1 hour, up to 24 hours.

Chile Caribe

 * 1) Preheat the oven to 350°F.
 * 2) De-seed the chiles and put on a baking sheet.
 * 3) Bake for 1 to 2 minutes until skin starts to blister and they begin to toast.
 * 4) Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes.
 * 5) When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency.
 * 6) Return to the saucepan and simmer over low heat.

Beans

 * 1) Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker.
 * 2) When done, add salt, vegetable oil (olive oil), and/or cumin.

Posole

 * 1) Boil the posole (hominy) in a pressure cooker until done about 1½ hours.
 * 2) Then add some red chile powder, thinly sliced onion, oregano, and salt.
 * 3) Boil for another 15 to 20 minutes.
 * 4) Assembly: preheat a grill to high.
 * 5) Place the marinated pork medallions on the grill.
 * 6) Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
 * 7) Layer 3 pork medallions on a plate, ladle chile Caribe over the pork and finish with the beans and posole.
 * 8) Serve with warm flour tortillas.

Flour tortillas

 * 1) Mix all of the ingredients together with your hands into large ball.
 * 2) Wrap with plastic wrap and let stand for 20 minutes.
 * 3) Form into balls that are slightly smaller than golf balls.
 * 4) Flatten each ball with a rolling pin into 6 to 8-inch circles that are ⅛-inch thick.
 * 5) Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.