Ancho Chili Adobo-final

Instructions

• 1We suggest you weigh or measure all ingredients at the start of the cooking process. Chefs call this mise en place, and it’s the best way to stay organized.
• 2This sauce works with chicken, steak, pork, seafood, or whatever protein you like!
• 3Have a little extra time, or leftovers? This sauce goes great with our homemade tamales. Check out the recipe on the ChefSteps website.
• 4Add oil to a pan over high heat, and let the pan get very hot. Add the protein and sear for 60 sec. Flip and repeat on the other side.
• 5Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
• 6Tear open your Joule Ready bag and add your protein. Drop the bag into the pot with Joule. Make sure the food is fully under the water and there aren’t any large air pockets, and then zip-seal the bag.
• 7This method uses the radiant heat of your oven for foolproof, fluffy rice. Preheat oven to 300 °F / 150 °C. In two separate containers, measure 1 part rice to 1½ parts water. Bring water to boil in an oven-safe pot on the stove. Add rice to boiling water and cover. Place pot in heated oven and bake for 30 min. Remove from oven and keep covered until ready to serve.
• 8Heat the pan over high, then add 2 of the bunches of green onions and a drizzle of oil. Char until dark on one side, about 4 min.
• 9Place a portion of rice and a portion of grilled green onions on each plate. Remove pork chops from bag and place on top. Drizzle with remaining sauce from the bag for extra flavor. Garnish with chopped herbs and a squeeze of lime. Enjoy!
• 10What are your thoughts on this guide? Tap the button below to share feedback so we can continue to improve the Joule cooking experience.