Roasted Pork is a staple in Latin America and someparts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with 1 1/2 cup quinoa and one cup of broth for a more authentic South American meal.
Preheat the oven to 450?
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the liquid, reserving 2 tablespoons, and stir to make an even layer.
In a small bowl, stir together the remaining 2 tablespoons of broth with the chiles, onion, oregano, cumin, pepper, allspice, vinegar, and orange and lime juices.
Place the pork chops in the pot and pour half of the mixture over them. Add the corn and bell pepper and pour in the rest of the spice mixture.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Anco chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They''ve been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder substitute.
You can use boneless frozen pork chops without increasing the cooking time. However, if the are frozen with the bone in, you may need to allow ten extra minutes in the oven. You can also substitute flank steaks or chicken pieces with good results.
I like to add a sliced fresh tomato to this recipe. Layer the sliced tomato on top if there is still space in the pot after adding the green pepper.
{The original recipe serves 2 and is intended to be doubled or tripled to serve 4 or 6. I have already doubled it here to serve 4}
(Calories 685 * Protein 31G * Carbohydrates 104G * Fat 14G * Cholesterol 65 MG * Sodium 494MG * Fiber 8G)
(Khandi's notes - I couldn't find ancho peppers, subbed in poblano and added 1 T chili powder and 1/2 T smoked paprika & about 1/2 - 1 teaspoon chipotle chili powder, worked fine. I also added in 3 cloves garlic. Next time I will add a little more spice, not a lot. I also used the Quinoa, and I liked it a lot. I could probably use less than what the recipe calls for - it made a lot. I will probably make this again.)
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 569 | ||
Calories from Fat: 156 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 117.4mg | 36 % | |
Sodium 105.7mg | 4 % | |
Potassium 1217.7mg | 32 % | |
Total Carbohydrate 59.7g | 18 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 52.8g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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