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For chile sauce, in a medium saucepan combine chile peppers, chicken broth, onions, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth. Strain blended mixture through a fine-mesh sieve; discard solids. Stir in honey, salt, cumin, and cinnamon. Slowly stir in chicken broth until desired consistency (sauce will reduce during simmering).
Meanwhile, season pork with some salt and pepper. Heat oil in a nonstick skillet over medium heat; sear pork on all sides just until browned. Stir in the chile sauce. Reduce heat and simmer about 15 minutes or until pork is cooked through, basting often.
Stir together rice, raisins, almonds, cilantro, and butter. Serve pork and sauce over rice. Garnish with queso fresco and minced onion.