| Ingredients | Weight | Measure | | Pork chops, center cut | | 12 | | Navajo Spices | | | | Cumin seed | | 2 Tbsp | | Coriander seed | | 1 Tbsp | | Fennel seed | | 1 Tbsp | | Red pepper flakes | | 1 Tbsp | | Cloves, whole | | 1 Tbsp | | Cinnamon stick | | 1 | | Juniper berries, ground | | 6 | | Ancho chili powder | | 1/3 cup | | Coarse salt | | 1/4 cup | | Paprika | | 2 Tbsp | | Tomatillo and Chayote Salsa | | | | Tomatillos, roasted | 2 lbs | | | Chayote, grilled and chopped | | 4 | | Roasted red pepper, diced | | 1/2 cup | | Cilantro leaves, chopped | | 1/4 cup | | Jalapeno chiles, seeded and diced | | 2 | | Lime juice | | 1/4 cup | | Dark rum | | 1/4 cup | | Hot chile oil | | 1/4 cup | | Ground coriander | | 2 Tbsp | | Method of preparation | | Sprinkle chops liberally with Navajo Spices; let stand for 30 minutes. Place chops in cool smoke for 20 minutes and finish cooking on charbroiler or wood grill. | | For Navajo Spices | | In heavy skillet, heat cumin seed, coriander, fennel, red pepper flakes, cloves and cinnamon over low to medium heat for several minutes, until fragrant. Grind spices to medium in spice grinder; stir together with juniper berries, ancho chili powder, coarse salt and paprika. Makes 1 1/4 cups. | | Tomatilla & Chayote Salsa | | In a large bowl stir together ingredients. Season to taste with salt and let stand several hours at room temperature. Warm salsa in saucepan over low just before serving. | | Serving Suggestion | | Serve pork chops with salsa, grilled pineapple and polenta (or grilled corn) |
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