Somr Like It Hot: Part Three

The final type of chile you typically can find at a supermarket is canned or jarred.  I use the chopped canned green chiles, usually found in the Latin foods aisle, to put some oomph into scrambled eggs, and as a wonderful additive when making Spanish rice.  As this blog goes on you will see canned green chiles used from time to time.  Jarred or canned pickled jalapeños on the other hand you will probably not see.  To me they are floppy mushy nuggets of spicy vinegar, and much prefer to pickle my own fresh chiles for any application they may be applied.  As Alton Brown may say” they are definitely not ………well you know”.  If you need their convenience or happen to have a different opinion they usually can be found by the pickles at the supermarket.  The recipe that I am going to share with you uses canned chipotles in adobe sauce. 

 A chipotle is a smoked jalapeño that has been essentially pickled in a tomato, vinegar, and spice sauce called adobo. I know double standard, they’re both pickled jalapeños but I’m a BBQ guy and love just about anything smoked.  In addition the chipotle tends to retain more of its original texture and as a bonus you get the wonderful adobo sauce along with the peppers.  Canned chipotles are usually available in the Latin foods section of your supermarket.  The recipe I am going to share with you is for BBQ pork pizza.  It has a ton of intense flavors going on but the canned chipotles used really shine through.  When we make this here at our house we usually make it on the gill, but since not everyone is as bonkers as us to be tending a fire in 30 degree weather I’ll give the recipe to ya in oven form.  Note: if you have a convection setting on your oven, this will simulate BBQ style crisp on the outside and moistness on the inside.

BBQ Pork Pizza

Pork

 1 Chipotle pepper in adobo, seeds removed and roughly chopped

     ½T of the adobo sauce from the chipotles

                              1C BBQ sauce

                               ½ C cider vinegar

                               3T   frozen apple juice concentrate

                               1# pork loin roast

                                ½ red onion cut into quarters

                                2 cloves grarlic

                                                                            Pizza 

                                1# pizza dough

                                1 c  BBQ sauce

                                1 Chipotle pepper in adobo, seeds removed and roughly chopped

        ½T of the adobo sauce from the chipotles

                                 1T  brown sugar

                                 ½ red onion thinly sliced

                                 2 c  shredded queso fresco or Monterey jack cheese

                                 4T  cojita or parmesan cheese, grated

Directions: for the pork,combine the chipotles, the adobo, BBQ sauce, vinegar, and juice concentrate in an oven safe Dutch oven or pot.  Place on the stove and heat until bubbly.  Remove from heat and add the pork loin (fat side up), onions, and garlic to the pot.  Cover and place into a preheated 350 degree oven for 5-6 hours.  Remove pork from pot and let cool slightly.  Using two forks, shred meat into small pieces.  Place back into pot and keep warm until used, or store in refrigerator for up to 3 days. Conversely you could use any type of prepared pulled pork.  Note: This recipe will not create the tenderest pulled pork ever. The best cut of pork to use in this recipe would be a Boston butt roast, but it will require approximately  double the other ingredients, take 8-10 hours to cook, and produce enough pork for like 10-15 pizzas.  Of course you could have pizza tonight and pulled pork tomorrow! 

Now, for the pizza. Preheat the oven to 475 degrees. Roll the dough out on a 16”pizza stone or well oiled sheet pan, and let rise in a warm place forn15-20 min.  Meanwhile, combine the chipotles, adobo, BBQ sauce, and brown sugar into a food processor and pulse till well mixed.  Once the dough has sat, using a pastry brush, spread an even coating of the BBQ sauce mixture onto the entire crust (you’ll probably have plenty left over, serve it as a dipping sauce).  Spread the prepare pork and sliced onion across the pizza (not gonna give you amounts.   You know how much swine you like!).  Liberally sprinkle with the cheeses and then bake for 11-13 minutes.  Let cool for 5-10 minutes after removing from oven.  For added heat feel free to add sliced fresh jalapeño and/or more of the chipotles cut into strips before topping with cheese.

This has been a long spicy week, but chiles are dear to my heart.  I love their heat and flavor, and I hope you now will too.  So, now go forth and be spicy….and have yourself a tasty day!