Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with 3/4 cup of quinoa and 1 cup of broth for a more authentic South American meal. Ancho chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They’ve been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder substitute. You can use boneless frozen pork chops without increasing the cooking time. However, if they are frozen with the bone in, you may need to allow ten extra minutes in the oven. You can also substitute flank steaks or chicken pieces with good results. I like to add a sliced fresh tomato to this recipe. Layer the sliced tomato on top if there is still space in the pot after adding the green pepper.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the liquid, reserving 1 tablespoon, and stir to make an even layer.
Step 4
In a small bowl, stir together the remaining 1 tablespoon of broth with the chiles, onion, oregano, cumin, pepper, allspice, vinegar, and orange and lime juices.
Step 5
Place the pork chops in the pot and pour half of the mixture over them. Add the corn and bell pepper and pour in the rest of the spice mixture.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 685
Step 8
Protein: 31g
Step 9
Carbohydrates: 104g
Step 10
Fat: 14g
Step 11
Cholesterol: 65mg
Step 12
Sodium: 494mg
Step 13
Fiber: 8g
