Ancho-and Chipotle Rubbed Pork Loin
Serve this pork with fresh corn tortillas, and chipotle salsa.
3 dried ancho chilies
2 dried chipotle chilies (or 2 chipotles canned in adobo)
1 teaspoon minced garlic
1 tablespoon minced garlic
1 tablespoon lard (you may substitute vegetable oil)
1 tablespoon ground cumin
Pinch of ground cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 boneless loin of pork (about 1 1/2 2 pounds)
1 medium white onion, very thinly sliced
1. Toast the dried chilies by putting them in a preheated 200 degree F oven for
3 minutes; you should smell them toasting when you open the oven door. (If using
canned chipotles, toast only the ancho) Remove the toasted chilies from the oven
and open them up. Remove and discard the seeds and stems. Place the chilies in a
bowl and cover with hot water.
2. When chilies are soft (after about 15 minutes), remove them from the water
and place them (or the ancho and the canned chipotle) in the work bowl of a food
processor, along with the garlic , lard, cumin, cloves, salt, and pepper. Pulse
to make a rough paste. Rub the paste all over the pork loin with your fingers.
Cover the rubbed pork and refrigerate for 8 hours. Remove it from the
refrigerator 1 hour before you're ready to put it in the oven.
3. Make a bed of half the sliced onion in the clay pot. Lay the marinated pork
loin over it. Cover the pork with the remaining onion.
4. Most clay pots call for soaking the lid and then placing the entire pot, with
food inside, in a cold oven before turning on the heat. Follow the instructions
for your pot. In any case, the oven should be set to 300 degrees F. Once the
oven is hot, cook the roast for 1 hour. Do not open the pot. After an hour,
remove the roast from the oven. let it sit in its broth for 10 minutes. Slice
the roast thinly and serve.
Recipe from the Dean and Deluca Cookbook
AUTHOR: Lori A