Here is a nice alternative to turkey for the Holidays. It is delicious and certainly frugal! This recipe is spicy, however. So if you are not fond of the heat you might not want to make it! You need the chillies to be dry pods which you will rehydrate. Look for these in the Hispanic area at your grocery store or at any Latin American market. This meal is packed in flavor and quite low in fat.
6 Pound (1 piece)
Dry chili ancho
Dry chili guajillo
Dry chipotle chilli
5 Clove (25 gm), peeled
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs)
1. Place the dry chilies in a very hot and dry skillet. Toast them until they form blisters.
2. Place them in a bowl and cover them with boiling water.
3. Weigh them down with a small plate and soak them for about 30 minutes.
4. Preheat oven at 325 degrees.
5. Rinse and pat dry the pork. Place it in a roasting pan rack.
6. Stem and seed the re-hydrated chili pods. Place them in the blender with the garlic, olive oil, cumin, salt and pepper.
7. Strain ¼ cup of the soaking liquid into the blender.
8. Blend the chilies into a smooth paste.
9. Cover the roast evenly with the paste.
10. Add about ½ cup water to the bottom of your roasting pan and loosely tent it with foil.
11. Place the pan into the oven and roast, covered, for 5 hours. Check the level of liquid occasionally, adding more water if necessary.
12. Baste the pork with drippings as it cooks, about every hour.
13. Remove pork from oven and allow sitting for about 20 minutes before carving.
14. On a serving platter, -lace the roasted pork loin, carve and serve with your side of preference.