Chili rubbed pork loin
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Chili rubbed pork loin
  Chili    Pork    Meat  
Last updated 6/12/2012 1:14:34 AM. Recipe ID 43521. Report a problem with this recipe.
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      Title: Chili rubbed pork loin
 Categories: Meat, Taste, 
      Yield: 4 Servings
      3    Dried Ancho chilies
      2    Dried Chipotle chilies
      1 ts Minced garlic
      1 tb Lard
      1 tb Ground cumin
           A pinch of ground cloves
      2 ts Salt
      1 ts Ground black pepper
  1 1/2    To 2 pound boneless pork
      1 md White onion
  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 

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Recipe ID 43521 (Apr 03, 2005)

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