Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and make a Latin-inspired dish.
Makes: 4 servings
Prep: 25 mins
Bake: 45 mins
- 4 center-cut pork loin chops
- Salt and pepper
- Juice of 6 oranges, plus grated peel of 1 orange
- 1 sweet onion, thinly sliced
- 1 28 ounce can crushed tomatoes
- 2 canned chipotle chiles in adobo sauce, plus 2 teaspoons sauce
- 2 ripe plantains, unpeeled, halved crosswise and lengthwise
- 12 6 inches corn tortillas
- 2 avocados, cut into cubes
- Preheat the oven to 350 degrees . Cut the pork into 2-inch pieces and reserve the bones; season with salt and pepper. In a large Dutch oven, heat 1 tablespoon oil over high heat. Working in batches, brown the pork and the bones. Add half of the orange juice and all of the orange peel. Cover, transfer to the oven and bake for 45 minutes.
- Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the tomatoes and their juice, the chipotles and the adobo sauce and cook until the mixture forms a thick paste, about 10 minutes.
- Place the plantains cut side down in a baking dish. Add the remaining orange juice, transfer to the oven and bake until tender, about 15 minutes. Peel and discard the skin. Using a food processor, puree the plantains with their cooking liquid; season with salt.
- Arrange the tortillas on a baking sheet and bake until crisp, about 6 minutes.
- Discard the pork bones and shred the pork. Return the meat to the cooking liquid and stir in the tomato mixture. Spread the plantain puree on the tortillas and top with the pork and avocados.