Chorizo Stuffed Pork Loin

Ingredients

• Kosher salt
• 4 to 6 pounds bone-in pork loin, trimmed, chine bone removed
• 3 dried Nora chiles
• 6 dried ancho chiles
• 2 cups hot water
• 1 tablespoon roughly chopped garlic
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon toasted ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 stick (8 tablespoons) butter, at room temperature
• 12 ounces chorizo Bilbao sausage (semi-cured chorizo)
• 2 tablespoons toasted pine nuts, for garnish
• 2 cups arugula leaves, for garnish
• Chimichurri, recipe follows, for serving, optional
• Tamal en Cazuela, recipe follows, for serving, optional
• 1/2 cup white wine vinegar
• 1 teaspoon chile flakes
• 3 bay leaves
• 2 cloves garlic
• 1 cup chopped fresh parsley
• 1 cup chopped fresh oregano
• 1 cup extra-virgin olive oil
• Kosher salt
• 5 tablespoons butter
• Kernels cut from 3 ears fresh white sweet corn or 2 cups thawed frozen white corn kernels
• 5 1/2 cups chicken stock
• 1 cup white cornmeal
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper

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