Hidalgo is a state with a wide variety of climates and terrain, and has also been home to many different peoples like the indigenous Otomi people, Spanish colonials, and English miners. All of these differences have melded into a unique style of Hidalgo Mexican food.
The natives of Hidalgo were excellent hunters and farmers. The people in the mountains gathered wild mushrooms and the greens for their cooking. Today, an enormous ¼ of all green chilis come from Hidalgo. When the Europeans arrived, they brought with them the sheep, cattle, and pigs that would become staple ingredients in Hidalgo’s dishes.
Try out this recipe for to see why Hidalgo style means a great tasting authentic Mexican experience!
Chuletas de Puerco Tuleñas en Rajas y Elote
- 6 Pork chops, bone in
- 6-8 Ears of yellow corn, kernels stripped from the cob
- 5 Poblano Chiles
- 4 Tomatoes
- 3 Cloves Garlic
- 1 Onion
- Fresh-squeezed juice of 3 large Oranges
- Oil or butter
- Salt and Pepper to Taste
- Marinate the pork chops in the orange juice, salt and pepper for several hours in a bowl or bag. Place in an oven dish, and bake for 30 minutes at 400º
- Slice and de-seed the Chiles, and sautee.
- Dice the tomatoes, onions and garlic
- Heat the oil or butter in a sauce pan, and add the onion, tomato, chiles, corn and garlic and cook 8-10 minutes
- Add in the pork chops and remaining orange juice reduction, stirring all ingredients together, and cook another 8-10 minutes. Add water as necessary.
- Serve chops covered in the sauce, with white rice and black beans
This is what you will enjoy: Thick-cut bone-in pork chop, marinated in a mix of fresh squeezed orange juice, mild red chile powder and seasonings, then sauteed to juicy tenderness in this sauce along with corn, chiles, garlic and onions. Served with white rice and black beans and your choice of fresh flour or corn tortillas.