Cliff Bartlett
R.I.P. 5/17/2021
We recently bought 5 lbs. of Bone In Loin Chops from Shasta College Farm. They raise and butcher their own meat and were having a sale. For my 4,000th post I decided to team a couple of these chops with Poblano Rellenos.
Just under a pound each.
Seasoned the chops with a paste made from S&P, Smoked Paprika, Onion Powder, Chipotle Powder, Mexican Oregano, Cayenne and Garlic Powder. In fridge for about 6 hours.
Ingredients for Rellanos
Roasted the tomatoes and poblanos.
Some white onion.
Skinned the peppers.
Blended the tomatoes and one chipotle pepper in adobo sauce in the food processor. After blended I heated mixture in sauce pan to thicken.
Meanwhile mixed one cup of long grained rice with raisins, goat cheese and the sautéed onion.
Continued....
Just under a pound each.
Seasoned the chops with a paste made from S&P, Smoked Paprika, Onion Powder, Chipotle Powder, Mexican Oregano, Cayenne and Garlic Powder. In fridge for about 6 hours.
Ingredients for Rellanos
Roasted the tomatoes and poblanos.
Some white onion.
Skinned the peppers.
Blended the tomatoes and one chipotle pepper in adobo sauce in the food processor. After blended I heated mixture in sauce pan to thicken.
Meanwhile mixed one cup of long grained rice with raisins, goat cheese and the sautéed onion.
Continued....
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