Ancho Chile and Cocoa Pork with Cilantro-Lime Rice and Sautéed Zucchini

Instructions

1. 1

   1. Place the ancho chile in a bowl and cover it with very hot water. Let it soak for 10 minutes until softened.

2. 2

   2. Meanwhile, heat a skillet or griddle over medium-high heat. Roast the tomatoes, half of the white onion, and 3 garlic cloves for 6 to 8 minutes, turning them, until lightly charred and tender.

3. 3

   3. Blend the softened ancho chile with the roasted tomatoes, the roasted half onion, 3 roasted garlic cloves, cocoa powder, ground cumin, dried oregano, 1 tablespoon lime juice, brown sugar, 120 ml (1/2 cup) of the chile soaking liquid, and 1 teaspoon salt until smooth and thick.

4. 4

   4. Place the pork loin in a bowl and toss it with the blended sauce, 1/2 teaspoon black pepper, and the bay leaf. Let it marinate for 15 minutes at room temperature.

5. 5

   5. For the rice, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the rice and sauté for 2 minutes, stirring constantly.

6. 6

   6. Add 480 ml (2 cups) water or broth and 1/2 teaspoon salt to the rice. When it comes to a boil, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed.

7. 7

   7. Turn off the heat and let the rice rest, covered, for 10 minutes. Then fluff it with a fork and mix in half of the chopped fresh cilantro and 2 tablespoons lime juice.

8. 8

   8. While the rice cooks, heat 1 tablespoon vegetable oil in a wide skillet or Dutch oven over medium-high heat. Add the pork with all of its marinade and cook for 5 minutes, stirring to lightly sear it.

9. 9

   9. Reduce the heat to medium-low, cover partially, and cook the pork for 18 to 20 minutes, stirring occasionally, until tender and the sauce is thick and glossy. If the sauce reduces too much, add 2 to 4 tablespoons of water.

10. 10

    10. In another skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Add the reserved sliced white onion and the remaining 2 chopped garlic cloves; sauté for 2 minutes.

11. 11

    11. Add the zucchini, 1/4 teaspoon salt, and the remaining black pepper. Cook for 5 to 6 minutes until the zucchini is tender but still slightly firm. Add the remaining fresh cilantro and toss.

12. 12

    12. Serve a portion of cilantro-lime rice with the ancho cocoa pork on top or alongside, and add the sautéed zucchini on the side.

13. 13

    13. If you prefer an oven finish to keep the pork hot, transfer it to an oven-safe dish and bake for 10 minutes at 350°F / 175°C after step 9.