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1
Place the anchos in a large saucepan and cover with water.
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2
Place the pan over high heat and bring to a boil.
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3
Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch.
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4
Drain, run under cold water, and drain again.
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5
When cool enough to handle, pull the peppers open and remove all of the seeds.
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6
Place the flesh in the bowl of a food processor.
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7
Add the honey, garlic, and salt.
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8
With the processor running, add the oil in a slow stream.
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9
Process until the mixture forms a paste.
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10
Set aside.
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11
Sprinkle the pork with salt and pepper and set aside.
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12
Spray a large saute pan with cooking spray and place over high heat for 1 minute.
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13
Place the pork in the hot pan and sear for 1 minute on all sides.
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14
Remove from pan and let cool for 10 minutes.
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15
When cool, coat the pork liberally with the ancho paste.
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16
Refrigerate for 1 hour.
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17
Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side.
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18
Use a instant-read meat thermometer for this - they're virtually foolproof.
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19
Remove the pork from the grill and wrap it in foil for 10 minutes.
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20
Black-Eyed Pea Salad:
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21
Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides.
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22
Place them in a paper bag and close it tightly.
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23
Set the bag aside until the peppers are cool enough to handle.
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24
Next, remove them from the bag and peel the skin off and discard - it'll come off very easily.
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25
Rinse peppers under cool water, cut in half, and remove the seeds.
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26
Drizzle each half with a little olive oil and set aside.
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27
If you're more organized than me you can soak the peas overnight.
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28
Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water.
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29
Place the pan over medium-high heat and bring to a boil.
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30
Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender.
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31
Remove from the heat, drain, and set aside.
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32
Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl.
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33
Cut the corn off the cob and add to the bowl.
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34
Add the peas, lime vinaigrette, and cilantro, and toss.
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35
Add salt and pepper, to taste.
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36
Mound the salad onto the center of 4 dinner plates.
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37
Place 1/2 a poblano on top of each of the salads.
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38
Next, uncover the pork and slice into 1/2-inch slices.
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39
Divide among the plates, placing the pork on top of the poblanos.
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40
Quickly whisk the sour cream and paprika together and top the pork with a dollop.
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41
Serve the rest on the side.
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42
Serve immediately.
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43
1/4 cup freshly squeezed lime juice
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44
1 teaspoon Cilantro Pesto
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45
1/2 cup olive oil
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46
Salt and pepper
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47
Pour the lime juice into the cleaned bowl of the processor.
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48
Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream.
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49
Process until the vinaigrette emulsifies.
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50
Add salt and pepper, to taste, and pulse.
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51
Set aside.
