Ancho-And Chipotle-Rubbed Pork Loin

Ingredients

Amount		Ingredient	Preparation
3	each	ancho chilies	dried
2	each	chipotle chili	dried
1	teaspoon	garlic	minced
1	tablespoon	lard
1	tablespoon	cumin	ground
1	pinch	cloves, ground
2	teaspoons	salt
1	teaspoon	black pepper	freshly ground
2	lbs	pork loin	boneless
1	medium	white onion	very thinly sliced

Directions

Toast the dried chilies by putting them in a preheated 200
degree oven for 3 minutes; you should smell them toasting
when you open the oven door.

Remove the toasted chilies from the oven and open them up.

Remove and discard the seeds and stems.

Place the chilies in a bowl and cover with hot water.

When chilies are soft (after about 15 minutes), remove them
from the water and place them in the work bowl of a food processor, along with the garlic, lard, cumin, cloves, salt, and pepper.

Pulse to make a rough paste.

Rub the paste all over the pork loin with your fingers.

Cover the rubbed pork and refrigerate for 8 hours.

Remove it from the refrigerator 1 hour before you're ready to
put it in the oven.

Make a bed of half the sliced onion in the clay pot.

Lay the marinated pork loin over it.

Cover the pork with the remaining onion.

Most clay pots call for soaking the lid and then placing the
entire pot, with food inside, in a cold oven before turning on the
heat.

Follow the instructions for your pot.

In any case, the oven should be set at 300 degrees.

Once the oven is hot, cook the roast for 1 hour.

Do not open the pot.

After an hour, remove the roast from the oven.

Let it sit in its broth for 10 minutes.

Slice the roast thinly and serve.