Achiote paste, made form annatto seed, gives this pork dish its rich russet hue.
- Yield: 4 to 6 Servings
- ½ cup olive oil
- 2 ancho chiles
- 2 dried cascabel chiles, stems removed
- 2 cups fresh orange juice
- ¼ cup chopped yellow onion
- ¼ cup white vinegar
- 2 tsp jarred chicken soup base
- 1 tsp minced fresh garlic
- ½ tsp salt
- 3 oz achiote paste
- 1½ lb boneless pork loin roast
- Hot cooked rice
- Chopped red onion
How to Make It
- Heat oil in a 10-inch skillet over medium-high heat. Remove stems from chiles. Cook chiles in hot oil 3 minutes or until softened, turning often. Process chiles, oil, orange juice, and next 6 ingredients in a blender until smooth.
- Place pork in a large zip-top plastic freezer bag; pour chile mixture over meat. Seal bag, and marinate in refrigerator 20 minutes.
- Preheat oven to 300°. Remove pork from marinade, reserving marinade. Place pork in a small roasting pan; pour marinade over pork. Bake, uncovered, at 300° for 2 hours and 30 minutes or until a meat thermometer inserted in thickest portion registers 155°, basting occasionally. Cover and let stand 10 to 12 minutes or until thermometer registers 160°.
- Remove pork from pan; pour sauce into a bowl. Cut pork into ½-inch cubes; stir into sauce. Spoon rice into shallow bowls. Spoon pork mixture over rice; sprinkle with red onion. Makes 4 to 6 servings.