*  Exported from  MasterCook II  *
 
                    ANCHO-AND CHIPOTLE-RUBBED PORK LOIN
 
 Recipe By     : COOKING LIVE SHOW #CL8789
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      dried         Ancho chilies
    2      dried         chipotle chilies (or 2 chipotles canned in
    1      teaspoon      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 to 2 pounds)
    1      medium        white onion, very thinly sliced
 
 
 Toast the dried chilies by putting them in a preheated 200 degree 
 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.
 
 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.
 
 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.
 
 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 at 300
 degrees. 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.
 
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