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 time
- 15 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In a skillet over medium heat, add chiles and roast, turning as needed, for about 20 to 30 seconds or until lightly browned.
- 2
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.
- 3
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.
- 4
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.
- 5
Add chili paste and stir together to fully coat the meat.
- 6
Add water and bring to a boil, skimming any scum that may float on top.
- 7
Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat is fork-tender.
- 8
Season with salt to taste. Serve hot.