Southwest Grilled Pork Ribeye with Fried Nixtamal

Tender, pastured pork rib-eyes marinated in annatto oil, garlic and mild Adobo seasoning served with nixtamal fried in butter with green onions, yellow tomatoes, pumpkin seeds and fresh jalapeños..


Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.  Boil slowly in a heavy pot of fresh water until just tender, about 2 hours. Drain and set aside.

Meanwhile, marinate pork in annatto oil, fresh garlic, Mexican oregano and adobo-style seasoning for at least 2 hours.

Fry nixtamal, whole cumin and pumpkin seeds in pastured butter until browned.  Add green onions, peppers, tomatoes, sea salt, cracked pepper and just a pinch of coarse, non-refined sugar and sauté quickly until the tomatoes give up most of their liquid, perhaps 5 minutes.  Toss with chopped cilantro just before serving.

Meanwhile, grill the pork rib-eyes until medium-done and nicely marked, but still plump and juicy.  Hit everything with a modest squeeze of fresh lime and serve hot from the pan.

To make annatto oil, toast achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil and store indefinitely in a cool, dark place.

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9 thoughts on “Southwest Grilled Pork Ribeye with Fried Nixtamal

  1. I’m not such a huge fan of pork except for pork loin, but I very much like the southwestern take on your grilled pork, sounds so flavorful and the nixtamal looks yummy.

    I read about the importance of nixtamalization not too long ago and found it quite interesting. Is that where this nixtamal gets it’s name? – just curious.

    1. Rib-eye is like loin, but with some marbling running through it. I think it tastes better.

      The 3,000 year old process of slaking nixtamal (dried corn) in lime is called nixtamalization – it greatly increases the digestibility/nutritional bio-availability. Very different from the stuff that grows in Iowa..

      Thanks, Leesie!

      1. Being Italian, I grew up on polenta – makes me ill thinking of WHAT I’ve actually been eating all those years :(

        Thanks for the quick lesson on nixtamalization. I find it fascinating. I now remember it was on Nourishing Gourmet’s blog that I first read and learned about the process. Do you also find the nixtamal locally? I’ll have to look around.

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