Pork with Chiles and Orange Sauce

2018-10-09
  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 55m
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Nutritional Info

This information is per serving.

  • Calories

    460 calorie
  • Fat

    9.5 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    79 milligrams
  • Sodium

    347 milligrams
  • Carbohydrate

    59 grams
  • Fiber

    6 grams
  • Protein

    33 grams
  • Sugar

    11 grams

Ingredients

  • 1 1/2 pounds pork shoulder
  • Kosher salt
  • 4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded
  • 1 tablespoon honey
  • 1 teaspoon dried marjoram or Mexican oregano
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Freshly ground black pepper
  • 3 to 4 cloves garlic
  • 2 organic or blood oranges, zested and juiced
  • 1 small onion, chopped
  • 2 1/4 cups chicken stock or water
  • 1 tablespoon butter
  • 1 1/4 cups white long-grain rice
  • Kosher salt
  • 1/2 cup frozen green peas, thawed
  • Two 14-ounce cans black beans
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • Corn tortillas, for serving
  • Pickled Onions, for serving, recipe follows
  • Cilantro leaves, for garnish
  • 1 cup red wine vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 red onion, sliced into rings
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • 1 fresh chile pepper, Fresno or jalapeno, sliced

Method

Step 1

For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat. 

Step 2

Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

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