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Ancho-and Chipotle Rubbed Pork Loin
Serve this pork with LC tortillas and chipotle salsa.
(this recipe calls for cooking in a clay pot in the oven; can be
cooked in a dutch oven instead, or even a crockpot)
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 substiture 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
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