pork and rice

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Chipotle Adobado Pork with Cilantro Rice

From the collection


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.



1 Tbsp. packed fresh oregano
3 to 4 canned chipotles in adobo (see note)
2 Tbsp. packed brown sugar
2 Tbsp. chile powder
4 garlic cloves
tsp. kosher salt, plus additional salt for seasoning
1 lime, juiced, plus additional 1 lime reserved for seasoning meat
2 Tbsp. vegetable oil
3 Tbsp. white vinegar


1¼ to 1½ lb. pork shoulder, Boston Butt, or loin, trimmed of excess fat, frozen for 30 minutes and sliced crosswise into ⅓-inch-thick steaks


3 garlic cloves
3 scallions, root ends and tough tops trimmed, coarsely chopped
1 large jalapeño, seeded and coarsely chopped
1 bunch fresh cilantro, root ends trimmed, coarsely chopped (about 2 lightly packed cups), plus 2 tablespoons chopped leaves
~ Kosher salt
cups long-grain white rice, rinsed well and drained
2 Tbsp. olive oil
1 lime


~ Thin-sliced radishes
~ Sour cream
~ Salsa
~ Lime wedges
~ Chopped white onion
~ Diced avocado
~ Tortillas (optional)


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


Chipotles are smoked jalapeño 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.

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