1
cucharada de sal de grano o sal estilo kosher (kosher salt)
3
cucharadas de aceite de oliva
1
pan bolillo chico (estilo baguette no de mas de 2 oz de peso), partido a la mitad
1/2
cebolla mediana, cortada en 4 pedazos
1
diente de ajo
2 1/2
tazas de caldo de pollo Progresso® (de un carton de 32 oz)
2
chiles Guajillos sin semillas y sin tallo
2
chiles Anchos sin semillas y sin tallo
1
taza de agua caliente
2
tazas de ciruelas pasas sin hueso
4
jitomates estilo Roma, partidos a la mitad
1/2
cucharadita de tomillo seco
1/2
cucharadita de mejorana seca
1/2
cucharadita de sal
1
cucharada de caldo de pollo en polvo de jitomate
1/4
de vinagre de vino de arroz (rice wine vinegar)
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Instrucciones
1
Precalienta el horno a 350°F. Agrega la cucharadita de sal a todo el lomo. En un sartén pavera (roasting pan) o del tamaño del lomo calienta 2 cucharadas de aceite de olivo a fuego medio alto. Cocina el lomo, sellando de todos los lados. Retíralo de la pavera o sartén. Agrega la otra cucharada de aceite a la pavera. Fríe dorando las mitades del bolillo, la cebolla y el ajo como por 1 minuto o hasta que este doradito. Retira el pan, la cebolla, el ajo de la pavera.
2
Regresa el lomo a la pavera o sartén y agrega 1/2 taza de caldo de pollo. Tapa y hornea sin cubrir 10 minutos. Cubre con papel aluminio y hornea 25 minutos más.
3
Mientras, en un plato hondo mediano, remoja los chiles en el agua caliente durante 15 minutos; escurre. Pon en la licuadora el pan, cebolla, ajo, los chiles, las ciruelas pasas, jitomates tomillo, mejorana, 1/2 cucharadita de sal, el caldo de pollo en polvo, vinagre y las 2 tazas de caldo de pollo que restan. Posiblemente lo tendrás que hacer en 2 pasos. Tapa y licua a velocidad alta durante 1 minuto o hasta que todo este licuado e incorporado. Vacía la salsa en una olla de 2 cuartos de galón. Cocina sin cubrir a fuego medio durante 10 minutos, revolviendo ocasionalmente, o hasta que este completamente caliente.
4
Vacía la salsa sobre el puerco en la pavera. Cubre y hornea durante 20 minutos mas o hasta que un termómetro en la parte mas gruesa del lomo indique 160°F. Deja reposar 5 a 10 minutos antes de rebanar. Sirve el puerco con la salsa.
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