Recipe by PaulaG
This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.
Top Review by CLB in SLC
Okay friends, I have never reviewed a recipe before, but this one was FANTASTIC and I wanted to let others know. I recently ate pork adobada at a restaurant for the first time and I loved it. I kept craving it and decided I would give this recipe a try based on the ratings. I am an amateur cook, and I didn't understand the baking of the dried chiles. (To educate others like me, this intensifies the flavor of the already dried chiles. Also, you are basically making your own chili powder rather than using a store bought type that has other spices added.) Also, I couldn't find the exact dried chiles, so I had to research this. I used Chile Californias for the anaheims. I couldn't find dried pasilla or an equivalent, but I luckily stumbled across some pasilla powder in the Mexican aisle at my supermarket. I used 4 tsp of this. As another reviewer mentioned, it definitely needed some salt, so I added 1/2-1 tsp. about halfway through the cooking. Other than that, I followed the recipe exactly. I served topped with cheese, an avocado dressing I made, and some fresh chopped cilantro. This was truly so good. My inlaws dropped by at dinnertime and we offered them dinner. They also kept raving about how amazing this was. And my nine year old went back three times for more. It was full of flavor, but my version really was not spicy. (My family doesn't do spicy, so I was relieved.) Thanks for sharing this great recipe. It is a keeper for sure.
- 6 new mexico anaheim dried red chilies
- 4 dried pasilla peppers
- 1⁄2 cup cider vinegar
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 1 tablespoon ground cumin
- 1 cup chicken stock
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 -2 teaspoon olive oil
- 1 tablespoon all-purpose flour
- 3 lbs lean pork, cut into bite-sized pieces
- salt and pepper, to taste
Directions See How It's Made
- Tear chile pods into pieces, removing steam and reserving seeds.
- Place chile on baking sheet, preheat oven to 350 degrees.
- When oven is hot roast the chile for 10 minutes.
- Place the chile in blender container.
- Bring the chicken stock to a boil, add cider vinegar and pour over chile.
- Allow to sit for about 10 to 15 minutes to soften chile.
- Add orange juice contentrate, tomato paste, brown sugar and cumin.
- Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
- Warm olive oil in skillet, add onions and garlic.
- Saute until onions begin to brown lightly then pour onions into crockpot.
- Toss the pork with 1 tablespoon of flour.
- In same skillet add pork cubes and brown stirring frequently.
- May need to brown the meat in batches to enusre even browning,.
- As meat is browned, transfer to crockpot.
- When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
- Pour into crockpot along with chile sauce, stirring well.
- Cover and cook on low for 4 to 5 hours.
- Please note: This freezes well, freeze in a rigid container; defrost and heat through.