Roast Pork Mexicana
Ingredients:
| 40# |
Pork roast(marinate in pollo asado overnight) |
| 20 oz |
Whole butter |
| 20 oz. |
Flour |
| 10 |
New Mexican chilies, dried |
| 6 |
Yellow onions, quartered |
| 3 gal. |
Chicken stock |
| 25 |
Garlic cloves |
| 6 oz. |
Chipotles |
| 1/2 cup |
Chicken base |
Garnish:
Chopped scallions, kernel corn and chopped cilantro
Method:
- Pull the pork from the marinade. Pat dry. Season with salt and pepper.
- Place in two roasting pans. Roast at 350 degrees for approximately 1 1/2 hours.
- Internal temperature should read about 145 degrees.
- While the pork is roasting, start the roux with the butter and flour.
- Make it a brown roux.
- When the pork comes out of the oven, remove the pork to a 6 inch hotel pan.
- Deglaze the roasting pans with the chicken stock.32
- Put the remaining ingredients in the roasting pans.
- Simmer for approximately 30 minutes.
- Puree the sauce and strain into the roux and stir.
- Check the consistency and the seasoning.
- Slice the pork into 4 1/2 ounce servings. Top with the sauce and the garnish.
Source: Chef Keith Hammerich, CCSF
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