Mexican Pork Adobo
Mexican Pork Adobo is savory, hearty and tender. It's full of melt-in-your-mouth flavor! Serve with Spanish rice and warm tortillas.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 6 people
Calories: 235kcal
Ingredients
- 12 dried ancho chiles
- 3 dried guajillo chiles
- 1 roma tomato
- 1 small onion peeled and quartered
- 4 cloves of garlic peeled
- 1/4 cup cider vinegar
- 1 tbsp dried oregano
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tbsp oil
- 2 lbs pork butt cut into 2 inch cubes
- 1 cup water
- salt and pepper to taste
Instructions
- In a skillet over medium heat, add chiles and roast, stirring regularly, for about 20 to 30 seconds or until lightly browned. Remove from pan and place in a bowl with enough hot water to cover. Soak for about 15 to 20 minute or until softened. Remove and discard stems.
- In a blender, combine stemmed chiles, tomato, onion, garlic, vinegar, oregano, cinnamon, cloves, and salt and pepper to taste. Process until smooth and the consistency of a thick paste. Set aside.
- In a thick-bottomed pot over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned. Remove and discard any excess oil from pan.
- Add chili paste and stir together to fully coat meat. Add water and bring to a boil, skimming any scum that may float on top. Lower heat, cover and cook for about 1 1/2 to 2 hours or until meat is fork tender and sauce is reduced. Season with salt to taste. Serve hot.
Nutrition
Calories: 235kcal | Carbohydrates: 3g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 103mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2.8mg | Calcium: 43mg | Iron: 2.2mg