Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
4 chipotle peppers in adobo sauce, chopped, for marinade
4 tablespoons adobo sauce, of the can of chilies, for the marinade
salt, for the marinade
1 cup cherry, without seed and in quarters, for the sauce
2 tablespoons fresh coriander, chopped, for the sauce
2 tablespoons lemon juice, for the sauce
Preparation
Combine all the ingredients for the marinade, reserve half of the mixture. Place the other half in a resealable and marine bag, for an hour or more in the refrigerator.
Heat your grill or grill over medium heat. Throw the marinade and cook the meat in indirect fire. 15 minutes per side, or up to internal temperature of 63 ° C.
Place the cooked pork in aluminum foil, and fold the edges to form a "basket". Pour the rest of the marinade over the pork. Let it rest for 10 minutes.
While preparing the sauce: mix the ingredients, reserve half. Blend the other half and mix.
Serves hot
Did you cook this recipe?
Print recipe for:
Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: