Spicy-Smoky Mexican Pork Kebabs

Spicy-Smoky Mexican Pork Kebabs
Photo by Scott Phillips


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

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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