Adobo Pork

Name: Adobo Pork
Yield: serves 2
Ingredients: Canola oil spray; 1 cup Arborio rice; 1 cup plus 2 tablespoons broth (beef, chicken, or vegetable) or water; 2 ancho chiles, stemmed, seeded, and chopped; 1/4 large onion, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 2 tablespoons cider vinegar; 1/4 cup fresh orange juice; 2 teaspoons fresh lime juice; 1/2 to 3/4 pound center-cut and deboned pork chops, 1 inch thick; One 15-ounce can corn, drained; 1 green bell pepper, cored, seeded, and cut into 1-inch strips

December 9, 2011

Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with 3/4 cup of quinoa and 1 cup of broth for a more authentic South American meal. Ancho chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They’ve been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder substitute. You can use boneless frozen pork chops without increasing the cooking time. However, if they are frozen with the bone in, you may need to allow ten extra minutes in the oven. You can also substitute flank steaks or chicken pieces with good results. I like to add a sliced fresh tomato to this recipe. Layer the sliced tomato on top if there is still space in the pot after adding the green pepper.

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