Chipotle Adobado Pork with Cilantro Rice

From the Matthew Card collection

Introduction

Adobado simply means “marinated.” Because of the high acid content in the marinade, don’t allow the meat to sit for more than eight hours; otherwise the meat can turn mushy. While the recipe instructions are for broiling the pork, it may also be grilled over a medium-hot fire.

To avoid mashing tender grains of rice, use a fork and “fluff” it. If you want to skip the rice, serve the chopped pork with warmed corn tortillas (preferably fresh and handmade — try to find a local tortilleria or Latin specialty store that has fresh tortillas). The rice is also great served simply with a fried egg, cheese, and salsa.

Ingredients

For pork and marinade

For rice

Accompaniments

Steps

1. To marinate pork: Combine all marinade ingredients but pork in blender and process until smooth, about 30 seconds. Pour into nonreactive pan or storage container and coat meat evenly with marinade. Cover with plastic wrap and refrigerate for at least 2, but not more than 8, hours.
2. For the rice: Combine garlic cloves, scallions, jalapeno, bunch cilantro (reserving 2 T. chopped leaves), 1 teaspoon salt, and 1 cup water in blender and puree until smooth, about 1 minute. Pour into liquid measuring cup and add water if necessary to total 2 cups liquid; set aside.
3. Heat oil in medium saucepan over medium-high heat until shimmering; add rice and cook, stirring constantly, until grains of rice are glossy, slightly transparent, and stop sticking to pan, 2 to 4 minutes. Slide pan off heat and carefully stir the 2 cups of liquid into rice, scraping bottom of pan to release any stuck-on rice grains. Return to heat and bring to simmer. Cover, reduce heat to low, and cook without opening for 20 minutes. Remove lid and gently fold in reserved cilantro; add salt and lime juice to taste.
4. To cook meat and serve: Set wire cooling rack in large rimmed baking sheet and spread pork in even layer. Adjust oven rack to position meat within 4 inches of broiler and turn on broiler. Cook meat until well browned and sizzling, 5 to 7 minutes. Flip meat and cook second side until sizzling, 3 to 5 minutes longer. Coarsely chop meat and liberally season with salt and lime juice. Divide rice among bowls and top each serving with pork. Serve with desired accompaniments.

Notes

Chipotles are smoked jalapeno chiles. They are available dried, but the most convenient — and most readily available — way to purchase them is hydrated and canned in “adobo,” a spicy tomato-based sauce.

This content is from the Matthew Card collection.