Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 Dried Ancho chilies
- 2 Dried Chipotle chilies
- 1 tb Lard
- A pinch of ground cloves
- 1 1/2 To 2 pound boneless pork
- 1 md White onion
- 1 tb Ground cumin
- 1 ts Minced garlic
- 1 ts Ground black pepper
- 2 ts Salt
Preparation
Soak a clay pot for 15 minutes. Preheat the oven to 200 degrees. Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool. Let the chiles cool and then remove the seeds from the chilies. Put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes. Put the softened chilies in the bowl of a food processor and add the garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a rough paste. Rub the paste over the pork loin. Cover the loin and refrigerate it for 8 hours, removing it 1 hour before cooking. Slice a medium white onion. Make a bed of half the slices of onion in the clay pot. Lay the pork loin on the bed. Cover the pork with the remaining onions slices. Put the top on the pot. Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10 minutes. Remove the pork from the pot, slice and serve. Yield: 4 servings Recipe By : TVFN - Taste - Show # 4899 Posted to MC-Recipe Digest V1 #314 Date: Sun, 24 Nov 1996 15:53:30 -0500 From: Doc1946@aol.com
