Lomo Estilo Cochito Chiapaneco
- ๐ฅฉ 2 pounds Wild Fork Boneless Pork Tenderloin, "Never Ever" brand
- ๐ถ๏ธ 4 dried Guajillo Chilies
- ๐ถ๏ธ 2 dried Ancho Chilies
- ๐ง 3 cloves Garlic, peeled
- ๐ 1 Bay Leaf
- ๐ฟ 1 pinch Santa Paula Thyme Leaves
- ๐ฟ 1 pinch Kroger Oregano Leaves
- ๐ง 1 teaspoon Salt (plus 1/2 teaspoon for initial salting of the meat)
- ๐ถ๏ธ 4 Allspice berries (Pimientas gordas/Tabasco peppers)
- ๐ถ 3 tablespoons Kroger Distilled White Vinegar
- ๐ฅฌ Fresh lettuce (for serving)
- ๐ฑ Radishes, thinly sliced (for serving)
- ๐ง Red onion, thinly sliced (for serving)
- ๐ Red rice, beans, and raw green salsa (for serving)
A traditional Pork Loin dish from Chiapas, Mexico, marinated in a flavorful chili adobo and slow-cooked to tender perfection.
Immerse yourself in the rich culinary traditions of Chiapas, Mexico, with this savory Lomo Estilo Cochinito Chiapaneco. Our take on the traditional Cochinito Horneado uses tender pork loin marinated in a robust chile adobo, offering a delightful symphony of flavors.
Ingredients
๐ 2 pounds Wild Fork Boneless Pork Tenderloin
๐ถ๏ธ 4 chiles guajillos
๐ถ๏ธ 2 chiles anchos
๐ง 3 garlic cloves
๐ฟ 1 bay leaf
๐ฟ 4 allspice berries
๐ฟ 2 pinches Santa Paula Thyme Leaves
๐ฟ 1 pinch Kroger Oregano Leaves
๐ฅ 3 teaspoons Kroger Distilled White Vinegar
๐ง Water for rehydrating chiles and blending adobo
๐ง 1/2 teaspoon salt for dry brining the pork
๐ง 1/2 teaspoon salt for the adobo
๐ฅฌ Lettuce for garnish
๐ฟ Radishes for garnish
๐ง Red onion for garnish
Instructions
1- Dry Brine the Pork:
Rinse the pork loin under cold water and pat dry with paper towels.
Rub 1/2 teaspoon of salt evenly over the pork. Place in a container and refrigerate for 1 hour.
2- Rehydrate the Chiles:
Remove stems and seeds from the chiles.
Boil water in a stainless steel pot. Add chiles, turn off the heat, cover, and soak for 20 minutes.
3- Prepare the Adobo:
Transfer softened chiles to an Oster blender.
Add garlic, bay leaf, allspice berries, thyme, oregano, vinegar, and 1/2 teaspoon of salt.
Blend with chile water until smooth. Adjust salt to taste.
4- Marinate the Pork:
Make deep incisions in the pork with a knife for better marinade penetration.
Coat pork thoroughly with adobo. Cover and refrigerate for another hour.
5- Bake the Pork:
Preheat your Samsung oven to 350ยฐF (180ยฐC).
Place the marinated pork in a CROFTON Dutch oven. Pour remaining adobo over the pork.
Cover with the lid and bake for 1 hour.
6- Finish Baking and Sauce Reduction:
Check internal pork temperature with a meat thermometer.
Uncover and bake for an additional 10-15 minutes to reduce the adobo.
Prep Time: 2 hours 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: Approximately 3 hours 35 minutes
Servings: Not specified
Equipment:
๐ช Knife
๐ฒ CROFTON Dutch oven
๐ด Stainless steel pot
๐ Oster Blender
๐ฅ Measuring spoons
๐ก๏ธ Meat thermometer
๐งค Oven mitt
Cooking Tips
Ensure adobo is thick to envelop the pork and reduce well in the oven.
Adjust seasonings as needed; spices should not overpower.
#mexican #chiapasan #porkloin #adobo #traditionalrecipes #latinfood
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