Pork Loin in Ancho Chile Sauce

Pork loin marinated and braised in ancho chile salsa with spices. Juicy, deeply flavored and richly red.

Ingredients

• 500 grams pork loin, cubed
• 4 pieces dried ancho chiles
• 4 cloves garlic
• 1 piece onion
• jitomate (vine-ripened tomato), al gusto
• 4 tablespoons apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried marjoram
• 1 cup chicken or beef broth
• 1 to taste oil, salt, and pepper

Directions

1. Devein and deseed ancho chiles. Toast on a dry griddle over medium heat for 30 seconds per side until pliable.
2. Hydrate chiles in hot water for 20 minutes until softened.
3. Process chiles in a blender with roasted jitomate, garlic, onion, vinegar, cumin, and marjoram until a smooth sauce is obtained.
4. Season pork loin, cut into cubes or medium pieces, with salt and pepper.
5. Sear protein in hot oil in batches to ensure proper Maillard reaction; remove and set aside.
6. Sauté sauce in the same cooking fat for 5 minutes over medium heat to concentrate flavors.
7. Return meat to the pot and cover with broth, integrating the ingredients.
8. Cover and simmer for 35-40 minutes until meat is tender to the touch.
9. Adjust seasoning, let rest for 10 minutes, and portion.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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