2 cloves garlic
1 teaspoon of salt, or to taste
1/2 tablespoon peppercorns
3 lb pork loin (de-boned if you prefer)
3 tablespoons vegetable oil
2 cups water
For the sauce:
6 poblano chiles
2 tablespoons vegetable oil
4 quinces, peeled, cored, and cut into wedges
4 small, firm peaches, peeled, pitted, and cut into wedges
1 cup heavy cream
Grind the garlic, onion, salt, and peppercorns to a paste in a molcajete or spice grinder. Rub the mixture all over the pork and let rest for 20 to 30 minutes.
Heat the oil in a pot and brown the pork on all sides. Add the water, cover, and cooked over low heat until the meat is tender, about 1 to 1 1/2 hours.
to make the sauce: Roast the chiles over an open flame or under a broiler or grill, turning to char on each side. Seal immediately in a plastic bag for 10 minutes to allow to sweat.
Wearing rubber gloves, peel the chiles under running water, removing the stems, seeds, and veins. Cut the chiles into strips.
In a large frying pan, heat the oil and add the chiles and quinces. Cook, stirring constantly, over medium heat until the quinces begin to soften. Add the peaches and cook until the fruit is soft but still intact. Add the cream, and salt and pepper to taste, then cook for a further 5 minutes.
When the pork is cooked, remove the meat from the pot, and spoon off the excess fat from the surface of the remaining liquid. Boil the liquid until reduced to 1/2 cup. Add the chile sauce to the juices and return the loin, sliced if you prefer, to the pot to reheat. Serve.
Active Time: 25 Minutes
Total Time: 1 Hour 45 Minutes
Yield: 8 Servings