Mexican Adobo Pork
Tender pork chunks simmered in a rich, aromatic dried chili sauce, finished with fresh onions and cilantro.
60 min
Easy
Mexicana
3 servings
The story behind
This dish instantly takes me back to cozy rainy afternoons when the house smelled like roasted chilies and spices. It’s a foundational recipe in Mexican homes, utilizing traditional dried peppers to create a deep, complex sauce rather than just heat. It is perfect for a comforting family dinner or a Sunday lunch. I highly recommend serving it with warm corn tortillas and a side of refried beans. To balance the smoky profile of the adobo, pair it with a fresh limeade or a cold amber ale.
Instructions
-
1Soak the dried chilies in hot water for about 10 minutes until completely softened.
-
2Blend the softened chilies with the onion slice, garlic, cumin, oregano, salt, and a splash of the soaking water until smooth.
-
3In a heavy-bottomed pot or skillet with a little oil, sear the pork chunks over medium-high heat until nicely browned on all sides.
-
4Strain the chili sauce directly into the pot over the meat. Reduce heat to low, cover, and simmer for about 30 minutes until the pork is fork-tender.
-
5Plate the warm stew and garnish with fresh onion rings and chopped cilantro right before serving.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account