Pork Roast Stuffed with Chiles Chipotles is a classic dish of Mexican that is pretty similar to the one in Catalonia in Northeastern Spain. The Mexican version is flavored by the picante flavor of chile chipotle. I have heard of chile chipotle so much, but I’ve never cooked with one. Another type of chile that is mild (to me) but flavorful in cooking. I bought the chile chipotle in Adobo sauce and I really like it.
This dish requires a little more work. It needs to be prepared a day before as the pork is marinated overnight. It is then pan fried and baked on top of the bed of onions. I did some modification though. The original recipe use the whole pork loin, and I used a pork loin chop. It worked perfectly fine. When I slice through the meat, it’s nice to find the chile chipotle in there 🙂
PORK ROAST STUFFED WITH CHILES CHIPOTLES/ LOMO DE CERD MECHADO CON CHILES CHIPOTLES (6-8 servings)
8 pieces of pork loin chops
4-6 pickled chiles chipotles, each cut into 4 pieces
1 clove garlic, crushed
Salt and freshly ground pepper
2 cups freshly squeezed orange juice
3 Tbsp all-purpose flour
2 Tbsp canola oil
1 large onion, sliced
COOKING METHOD:
1. With a knife, make a slit from the side of the pork chop, deep enough that you can stuff in the 1 or 2 chiles chipotles. Place the pork in a dish and rub with garlic, salt and pepper. Pour the orange juice over the pork, cover and refrigerate overnight
2. Preheat the oven to 350 F. Drain the meat, reserving the juice in which it marinated. Sprinkle lightly with the flour. Heat the oil in a large skillet, add the pork and brown lightly on all sides, about 8 minutes
3. Arrange a layer of onion over the bottom of a lightly greased baking pan. Place the pork chop on top
4. Add the orange juice marinade to the skillet in which the pork was browned and scrape the bottom of the pan (deglazing). Strain this juice over the pork and sprinkle with salt. Cover with aluminum foil and bake for 40 minutes. Uncover the meat, turn it over and baste with the pan juices. Roast, uncovered, 30 minutes longer or until a meat thermometer registers 170 F
