lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, December 3, 2014

Chipotle Pork

Chipotle Pork
I always keep a container of chipotles in adobo sauce in our freezer. That way, I can grab one or two as needed instead of wasting an entire can for just a couple peppers. This recipe is amazingly easy and full of smoky chipotle flavor.  I remember the first time I ever cooked with chipotles, I was pleasantly surprised with the level of heat they provided.  I made corn blinis for a dinner party and I failed to warn my guests about the spice level, whoops!  Thanks to The Way To His Heart for the amazing recipe.
Chipotle Pork

½ cup chopped onion
1 ½ tablespoons honey
1 teaspoon ground cumin
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime, juiced
2 tablespoons olive oil, divided
1 two pound boneless pork loin
1 teaspoon salt
½ cup chicken broth

Add the onion, honey, cumin, garlic, and lime juice to the bowl of a food processor. Pulse until finely chopped. Add one tablespoon of the oil and process until smooth. Add the pork and the chipotle mixture to a resealable plastic back. Marinate at room temperature for 30 minutes.

While the pork is marinating, preheat the oven to 325 degrees. Heat the remaining olive oil in a pot with a lid over medium high heat. Remove the pork from the bag, reserving the marinade. Sprinkle the salt over the pork and sear in the oil on all sides, for about 8 minutes. Remove the pork and set aside. Add the broth and the marinade to the pot, bring to a boil and scrape the browned bits from the bottom of the pan. Return the pork to the pan, cover and bake for 1 to 1 ½ hours, until the internal temperature reaches 160 degrees. Remove from the oven and let rest for 10 minutes. Slice and spoon the sauce over top.
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