Pork Adobada

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Marlitt photo by Marlitt
Ready In:
4hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. The best pork adobada recipe I've ever tried! Don't let the steps scare you. It's all worth it for the final result. The pork was tender and the sauce was flavorful. Such a keeper!
     
  5. 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!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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