Pork Adobada

PaulaG's Note:

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.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 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:

1. Tear chile pods into pieces, removing steam and reserving seeds.
2. Place chile on baking sheet, preheat oven to 350 degrees.
3. When oven is hot roast the chile for 10 minutes.
4. Place the chile in blender container.
5. Bring the chicken stock to a boil, add cider vinegar and pour over chile.
6. Allow to sit for about 10 to 15 minutes to soften chile.
7. Add orange juice contentrate, tomato paste, brown sugar and cumin.
8. Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
9. Warm olive oil in skillet, add onions and garlic.
10. Saute until onions begin to brown lightly then pour onions into crockpot.
11. Toss the pork with 1 tablespoon of flour.
12. In same skillet add pork cubes and brown stirring frequently.
13. May need to brown the meat in batches to enusre even browning,.
14. As meat is browned, transfer to crockpot.
15. When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
16. Pour into crockpot along with chile sauce, stirring well.
17. Cover and cook on low for 4 to 5 hours.
18. Please note: This freezes well, freeze in a rigid container; defrost and heat through.

Reviews

[SRCCE]

I needed a recipe to make to share with friends for our "cook 'n share" and based on the reviews, I decided to try this one. I tasted the sauce before adding the pork and decided that it was plenty spicy so I didn't add the chili seeds. But after adding the pork and letting it cook for a while, I tasted it again and it was not as spicy as I had thought, so don't be afraid to add the seeds. Also, don't forget the salt! I didn't salt anything as I was making this, and when I tasted it half way through the cooking, I discovered it really needed it. But all in all this is a good recipe.

[Big Dino]

Now we're talking! This is the single best recipe I've come across on Zaar. And I've tried quite a few. If you've got a tagine, use it. Prepare the sauce, fry the onions, put them in the tagine, brown the floured pork, pile it on top of the onions, cover the lot in the sauce, put them in an oven heated to 140-150C and you're away. Check after 2.5hrs, and again every half hour after that. You'll know when it's ready because you'll be screaming "OH MY GOD THIS MEAT IS INCREDIBLE" to everyone who can hear you! This recipe is absolutely indispensible.

[Griffin_1012]

This was outstanding! My DH said it was even better than the little mexican resturant down the street!! I used just two anaheim chilis as we do not like it too spicey and, it was just enough. It is very hot outside and did not want to turn the oven on to roast the peppers, so I roasted them on the flame of the gas stovetop, this worked just fine. Let the peppers sit in a bag when they have been roasted, to help steam the skins and they will peel right off after about 10 minutes. I served these on warmed, corn tortillas and be sure to double the tortillas as just one will break from the juiciness of the meat. I also served this with Pico De Gallo #33861. Amazing dish, thank you for sharing!