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Mexican adobo in a blue serving bowl
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1 from 2 votes

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!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 235kcal


  • 12 dried ancho chiles
  • 3 dried guajillo chiles
  • 2 Roma tomatoes, chopped
  • 1 small onion, peeled and quartered
  • 4 cloves of garlic, peeled
  • 1/4 cup cider vinegar
  • 1 tablespoons dried oregano
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon canola oil
  • 2 pounds pork shoulder, cut into 2-inch cubes
  • 1 1/2 cups water
  • salt and pepper to taste


  • 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 1/2 to 2 hours or until meat is fork-tender. Season with salt to taste. Serve hot.


Add more water in 1/2 cup increments if the sauce is drying out before the meat is fully cooked and tender.


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