Spicy-Smoky Mexican Pork Kebabs

Spicy-Smoky Mexican Pork Kebabs
Photo by Scott Phillips


  • 1 dried hot red chile, stemmed and seeded
  • ¼ cup vegetable oil
  • 16 scallions, root ends trimmed
  • ¼ cup vegetable oil
  • 1 tsp. minced garlic
  • 1 red onion, cut into 1-inch pieces
  • 16 medium radishes, trimmed
  • + 13 more ingredients
    • ½ cup diced yellow onion
    • 1 tsp. ground cumin
    • ½ cup fresh orange juice
    • 1 tsp. light brown sugar
    • Kosher salt and freshly ground black pepper
    • 1 tsp. dried oregano
    • 2 pork tenderloins (1 to 1-¼ lb. each), trimmed, halved lengthwise, and sliced into 1-½-inch-thick half-rounds
    • 2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
    • 2 tsp. kosher salt
    • 2 Tbs. fresh lime juice
    • ¼ cup chopped fresh cilantro
    • 1 Tbs. grated lime zest
    • 1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)

Soak the red chile in very hot water to cover until softened, about 15 minutes. Drain the chile and put it in a blender, along with all the remaining marinade ingredients. Blend until smooth. Set aside 1/2 cup of the marinade for basting. Put the remaining marinade and the pork in a large zip-top...

View full recipe at Fine Cooking


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