Pork chops in adobada with chipotle cream sauce

6 Servings

Ingredients

Quantity Ingredient
3 pounds Boneless pork loin*
8 ounces Dried red chile flakes
3 cups Hot water
1 can Chipotle chile
1 tablespoon Salt
1 tablespoon Cumin
5 Cloves garlic; minced
3 tablespoons White vinegar
2 tablespoons Unsalted butter
4 Cloves garlic; minced
¼ cup White wine
½ can Chipotle chile; pureed
2½ cup Heavy cream
2 tablespoons Chicken base
1 cup Whole roasted pine nuts
Cilantro sprigs

Directions

MARINADE

CHIPOTLE CREAM SAUCE

1. Soak red chile flakes in hot water for 2 hours.

2. Combine with remaining items for the marinade.

3. Coat each piece of pork portion with marinade and place in a plastic container. Pour the remaining marinade over all.

4. Marinate in the refridgerator for 24-36 hours.

5. To make the cream sauce saute the garlic in butter briefly, add wine and reduce heat.

6. Add pureed chipotle and heavy cream, reduce heat and season with the chicken base.

7. Puree and strain in the remaining ½ can chipotle chile.

8. Grill pork loin on the grill until just done.

9. Ladle 2 oz. of sauce onto each plate, turning plate to coat.

10. Place the pork on to of the sauce, dot chipotle puree in the sauce around the rrok ans swirl a design. Sprinkle with pine nuts, and garnish with a few springs of cilantro. Recipe by: Chile Pepper Magazine - October 1997 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu <recipelu@...> on Nov 28, 1997

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