The short week comes in with my annual trek to Minicon! A 47 year old science fiction convention held in Minneapolis, MN. I've gone for 17 years now. Holy Scifi Books, Batman! Yeah...that's what I think too... Tack on to that a quick visit to my see my new nephew and not too many new recipes were made. I'll report more on nephew and Minicon in the next couple of days.
Spanish Rice (cookinglight.com)
I was raiding the pantry for something to accompany the Chipolte Pork and came up with this recipe, which I greatly modified. But even with as many substitutions as I did, it turned out pretty good. Was a nice way to cut the heat of the chiplote sauce on the pork. I'd make this again, as written even.
Preparation
- Heat oil in a saucepan over medium heat. Add rice and onion; sauté 3 minutes. Add peas, tomato, broth, chili powder, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon onto plates. Sprinkle with cilantro; serve with avocado.
Mary Holloway and Joyce Lofstrom, Cooking Light
APRIL 1995
Chipolte Pork (Ckng Light April 2012)
This turned out pretty good despite my Oops! First, a Kitchen TIP! Don't feel like you have to pass up this recipe because you don't want to buy a whole can of Chipoltes in Adobo when you know you are only going to use a couple three. Freeze the leftovers in individual portions. Spread a piece of was paper or saran wrap on the bottom of a cookie sheet or baking pan. Place one chili and a couple tbsp of sauce in small mounds with enough room between each for a bit of expansion. Freeze overnight. Place dollops in a freezer bag or other container. Next time you want some chipolte just pull out and use! Frozen dollops do chop up easily.
Anyway, I thought I would use up the last of my dollops because they were starting to get a bit freezer burned. So I had five chilies total...not such a good idea as it was almost too much heat for us.
I also roasted my pork separately from the marinade sauce. I knew I had a fattier cut of pork and didn't want all the fat to thin out the sauce. Instead, I combined the leftover marinade and broth on the stove and boiled until reduced by about 1/4. I served it over the individual portions on the plate.
The Husband very kindly shredded up the leftover pork and combined with the sauce for Chipolte Pork Tacos later in the week.
1/2 cup chopped onion
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime
2 tablespoons olive oil, divided
1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
3/4 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
2. Preheat oven to 325°.
3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.
Julianna Grimes, Cooking Light
APRIL 2012
APRIL 1995
Chipolte Pork (Ckng Light April 2012)
This turned out pretty good despite my Oops! First, a Kitchen TIP! Don't feel like you have to pass up this recipe because you don't want to buy a whole can of Chipoltes in Adobo when you know you are only going to use a couple three. Freeze the leftovers in individual portions. Spread a piece of was paper or saran wrap on the bottom of a cookie sheet or baking pan. Place one chili and a couple tbsp of sauce in small mounds with enough room between each for a bit of expansion. Freeze overnight. Place dollops in a freezer bag or other container. Next time you want some chipolte just pull out and use! Frozen dollops do chop up easily.
Anyway, I thought I would use up the last of my dollops because they were starting to get a bit freezer burned. So I had five chilies total...not such a good idea as it was almost too much heat for us.
I also roasted my pork separately from the marinade sauce. I knew I had a fattier cut of pork and didn't want all the fat to thin out the sauce. Instead, I combined the leftover marinade and broth on the stove and boiled until reduced by about 1/4. I served it over the individual portions on the plate.
The Husband very kindly shredded up the leftover pork and combined with the sauce for Chipolte Pork Tacos later in the week.
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| photo from cookinglight.com |
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime
2 tablespoons olive oil, divided
1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
3/4 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
2. Preheat oven to 325°.
3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.
Julianna Grimes, Cooking Light
APRIL 2012
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