Joe Milczewski
TVWBB Fan
We got some really good dried New Mexico red chiles from a friend down there. One of our favorite things is a New Mexico-style red chile sauce, and we had some frozen from a previous huevos rancheros cook. I rubbed a small pork loin roast with the red chile, and added garlic, onion and roasted cumin powder and of course a healthy amount of salt. I let the pork rest in the fridge for about an hour after I rubbed it.
While the pork was on the WSM (295* for about 1:45, bringing to an internal temp of 150*... I would have pulled at 145* but got caught mowing more grass than I expected) I made up a little skillet cornbread. It's my weakness.
For the plate I made some quick green beans with walnuts, lemon and chili flake and toasted some polenta. This was the cilantro and garlic polenta you can get in tubes at the grocery store. Chill it well, slice to preferred thickness and griddle in butter. Not as good as homemade but it will do in a pinch!
While the pork was on the WSM (295* for about 1:45, bringing to an internal temp of 150*... I would have pulled at 145* but got caught mowing more grass than I expected) I made up a little skillet cornbread. It's my weakness.
For the plate I made some quick green beans with walnuts, lemon and chili flake and toasted some polenta. This was the cilantro and garlic polenta you can get in tubes at the grocery store. Chill it well, slice to preferred thickness and griddle in butter. Not as good as homemade but it will do in a pinch!
