Recipes - Famous Recipes - Famous Recipes: Famous Recipes - Ancho-and Chipotle Rubbed Pork Loin

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.