Cinco de Mayo is here- May 5, 2010

Feliz  Cinco  de Mayo

In celebration of Cinco de Mayo, I am featuring a recipe with the name from one of the states in Mexico, Veracruz.

Pork Chops Veracruz

6 servings

1/4 cup bacon fat

1 2 cloves garlic, finely minced

6 thick pork chops

2 teaspoons dry mustard

Salt and freshly ground black pepper

3/4 cup dry white wine

3/4 cup freshly squeezed orange juice

1 1/2 cups thinly sliced onions

2 green peppers, cored, seeded, and cut into strips


1.  Heat the bacon fat and add the garlic.  Cook stirrring but do not brown.

2.  Smear the pork chops with the mustard and sprinkle with salt and pepper.  Brown on both sides in the bacon fat and add the wine and orange juice.   Cook over low heat until the sauce is slightly reduced.  Add the onion slices and green pepper.  Cover the pan.

3.  Continue cooking over low heat until the chops are tender, for one  to one and a half hours.  If desired add more salt and pepper to taste.  Serve hot , with rice.


The New York Times International cookbook       by Craig Claiborne

Note:  I am so delighted with this cookbook.  I found it at a used booksale in town of Cranford, N.J.  a few years ago.  It’s my found treasure.

Cinco De Mayo History:

Cinco De Mayo is a celebration of Mexican heritage and pride.  The holiday commemorates the Mexican army’s unlikely victory over France at the Battle of Puebla on  May 5, 1862.  The victory delayed the French advance on Mexico City.

In the United States, it is a date to celebrate the cultures and experiences of Americans with Mexican ancestry, much as St. Patrick’s day, Octoberfest and Chinese New Year are used to clebrate Irish, German and Chinese respectively.  Similarly, the Italian Americans  celebrate Columbus day.

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