Ingredients
2 tablespoons ground chile powder, such as ancho, California, or New Mexico
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
4 tablespoon olive oil; more for the grill
1 tablespoons finely chopped jalapeño
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 dash Kosher salt
2 cups fresh or thawed frozen corn kernels
1 sweet red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
2 dashes cumin
2 dashes coriander
1 cup white or brown rice
1 1/2 cups water
1 1/2 to 2 pounds boneless pork loin chops, or pork tenderloin
1 dash cinnamon
Preparation
In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeño, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
Cover pork with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day).
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, about 2 minutes.
Add peppers and red onion to corn, then add cumin and coriander and cinnamon. Continue to cook at med-high heat for another ~5 minutes until tender
Put uncooked rice into medium sauce pan and add water. Bring to a boil, then reduce to low, cover and simmer for 15 minutes. Turn off heat and let sit covered for 5 more minutes.
Transfer corn, pepper, onion mixture to a plate, cover with foil and set aside.
Add more oil to skillet, then add pork. Cook 3 minutes on one side, turn and 3 minutes on other side.
Transfer cooked pork from pan to cutting board and let rest for 4-5 minutes. Slice into bite-sized portions. Serve with rice and vegetable mixture.
