One thing leads to another.
This beautiful braised pork loin in a tomatillo chipotle sauce led to a black bean and pork stew over twice cooked new potatoes topped with a cool salad of mixed greens, campari tomatoes finished with fresh avocado, a squeeze of lime, a splat of sour cream and fresh cilantro.
Two entirely different approaches to one main dish.
Braised Pork Loin in Tomatillo Chipotle Sauce
Adapted from Rick Bayless Mexico One Plate at a Time
2 pounds pork loin roast
10 tomatillos, husked and rinsed
5 plum tomatoes, rinsed
1 chipotle en adobo sauce
1/2 cup chopped cilantro
Big spoonful garlic confit
1-1/2 cups chicken broth
1 large sweet yellow onion, sliced thin
5 medium Yukon gold potatoes, washed and halved
Do a good swirl extra virgin olive oil in a Dutch oven large enough to hold the pork roast. Heat medium high. Add the pork roast…brown about five minutes on both sides. Season with coarse salt and freshly ground black pepper. Remove from the Dutch oven and set aside.
Add the sliced onion to the Dutch oven and cook til caramelized, about 20 minutes. Add the garlic confit and smush into the onions.
Preheat broiler and roast tomatoes and tomatillos til blackened in oven, whirl in a blender and add with 1-1.2 cups chicken broth to caramelized onion and garlic. Add the fresh cilantro. Lower oven to 325 degrees put the pork in onion tomatillo sauce, cover it and put in the oven for 30 minutes.
Boil the Yukon gold potatoes in salted water for 20 minutes. When the pork has cooked for 30 minutes add the potatoes to the pork. Let cook 20 minutes. Remove from oven and let sit for five minutes before slicing. Sprinkle with a bit of fresh cilantro before serving.
Serves 4 generously.
Click here for a printable recipe!
Black Bean and Braised Pork Stew on Twice Cooked Potatoes
I had leftover sauce, potatoes and pork.
Slice the leftover pork. Put in a sauce pan.
Add one can black beans, drained and set over medium heat.
Slice the leftover cooked potatoes.
Heat a medium skillet add a bit of olive oil and put sliced potatoes in the skillet.
Cook, pressing down til hot and then turning several times til golden brown.
Add 1/3 cup chopped cilantro to stew.
Serve potato with stew over. Top with fresh mixed greens, sliced avocado, quartered tomatoes, a splat of sour cream and a squeeze of fresh lime and cilantro.
Serves 3 generously.
One Year Ago on Feeding Groom
Monday, February 23, 2009