Mexican Pork Adobo
Mexican Pork Adobo is a hearty stew made with pork cubes simmered low and slow in adobo sauce. If you want a meal that's spicy and full on flavor, this one's for you!
Servings: 6 people
Calories: 235kcal
Ingredients
- 12 dried ancho chiles
- 3 dried guajillo chiles
- 2 Roma tomatoes, chopped
- 1 small onion, peeled and quartered
- 4 cloves of garlic, peeled
- ¼ cup cider vinegar
- 1 tablespoons dried oregano
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon canola oil
- 2 pounds pork shoulder, cut into 2-inch cubes
- 1 ½ cups water
- salt and pepper to taste
Instructions
- In a skillet over medium heat, add chiles and roast, turning as needed, 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, brown sugar, 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 the meat.
- Add water and bring to a boil, skimming any scum that may float on top.
- Lower heat, cover, and cook for about 1 ½ to 2 hours or until meat is fork-tender.
- Season with salt to taste. Serve hot.
Notes
Add more water in ½ cup increments if the sauce is drying out before the meat is fully cooked and tender.
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