Drunken Pork
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
4 pounds pork loin or pork loin roast
6 carrots, peeled and sliced or 2 cups peeled baby carrots
4 cloves garlic, thinly sliced
1 large onion, diced
1 beet, diced
1 turnip, diced
½ cup diced celery
1 dried Ancho or New Mexico chile, slightly crushed
1 cup TOLL HOUSE® Semi-Sweet Chocolate morsels
2 bottles red wine (or 1 bottle red wine & 2 cups Orange Tangerine JUICY JUICE® All Natural 100% Juice)
2 Tablespoons MAGGI Instant Beef Flavor Bouillon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon powdered garlic
2 Tablespoons olive oil
1 Tablespoon each dried oregano and thyme leaves, rubbed between fingers to release flavor
8 fresh thyme sprigs, for garnish
Instructions:
Preheat oven to 375° F. Combine bouillon, salt, pepper and garlic and stir. (If you’re doing my gorgeous twist tip above, now is the time to cut slits in the pork and insert thinly sliced garlic and carrot.
Heat Dutch oven over medium-high heat on stove burner. Sprinkle salt mixture over tied pork loin, then pat with hands. Turn loin and repeat until all sides are coated.
Add pork to heated pan. Cook on each side until browned, searing each side of the loin). Remove from pan.
Add olive oil to pan, then add onions, stirring, cooking until softened and translucent. Add celery, beets, turnips and garlic. Stir and cook until edges are browned. Add carrots and cook until slightly softened. Add dried chile.
Remove pan from heat and add pork loin back to pan on top of vegetables. Pour in wine (or wine/juice combination), chocolate morsels, oregano and thyme (you may have to adjust the amount of wine depending on the size of your Dutch oven). Cover.
Bake, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink.
To serve, slice pork and top with vegetables and sauce (notice carrot slivers in pork in photo above). Garnish with fresh thyme.
Makes 8-10 servings.
From nestleusa.wordpress.com