Recipe - Chili Roll Log

3 Dried Ancho chilies
2 Dried Chipotle chilies
1 teaspoon Minced garlic
1 tablespoon Lard
1 tablespoon Ground cumin
A pinch of ground cloves
2 teaspoon Salt
1 teaspoon Ground black pepper
1 One half To 2 pound boneless pork
loin
1 md White onion

Soak a clay pot for 15 minutes.

Preheat the oven to 200 degrees.

Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool.
Let the chiles cool and then remove the seeds from the chilies. Put the
chilies in a bowl and cover them with hot water. Let them soak for about 15
minutes.

Put the softened chilies in the bowl of a food processor and add the
garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a
rough paste.

Rub the paste over the pork loin.

Cover the loin and refrigerate it for 8 hours, removing it 1 hour before
cooking.

Slice a medium white onion. Make a bed of half the slices of onion in the
clay pot. Lay the pork loin on the bed. Cover the pork with the remaining
onions slices. Put the top on the pot.

Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven
is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10
minutes.

Remove the pork from the pot, slice and serve.

Yield: 4 servings
Recipe By : TVFN Taste Show # 4899

Posted to MCRecipe Digest V1 #314

Date: Sun, 24 Nov 1996 15:53:30 0500

From: Doc1946@aol.com