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Categories:
ancho chili peppers rice tomatoes onion clove garlic vegetable oil chicken broth salt ground cumin pork tenderloin salt
Viewed: 16 - Published at: 8 years agoIngredients
- 2 ancho chili peppers
- 1 1/2 cups unconverted rice (like Canilla )
- 1 cup finely chopped fresh or well-drained canned tomatoes
- 2 tablespoons finely chopped onion
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 3 1/2 cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- 3/4 teaspoon ground cumin
- 8 tomatillos, cored and cut into eighths
- 12 ounces pork tenderloin
- Salt to taste
Method
- Place peppers in a small saucepan and cover with water.
- Bring to a simmer.
- Remove from heat.
- Let stand until peppers are soft, about 10 minutes.
- Drain.
- Stem and seed the peppers.
- Preheat the oven to 400 degrees.
- Follow the directions for Mexican rice, pureeing the cumin and the peppers with the tomato mixture in Step 1.
- Continue as in main recipe, adding the tomatillos with the chicken broth and salt in Step 3.
- Meanwhile, place the pork tenderloin on a baking sheet.
- Roast until pork is tender and slightly pink inside, about 15 minutes.
- Cut into 1-inch cubes.
- When liquid has been absorbed, place the pork over the rice before covering the pot with the towel.
- Cover and continue as in main recipe.
- Stir to distribute pork.
- Serve hot.
