Pork Adobada Chile - Marinated Pork

Tiny_Toodles's Note:

The flavor of this meat is out of this work. I dice up the cooked tenderloin and serve it on fresh corn tortillas with guacamole, diced onions and cilantro, and spicy salsa. Great for warm summer days sitting out in the backyard!

• Total Time: 6 hrs 10 mins
• Prep Time: 6 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 guajillo chilies or ¼ cup pure chile powder
• ¼ cup white vinegar (distilled)
• 3 garlic cloves
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon oregano (dried)
• ¼ teaspoon cinnamon (ground)
• 1⁄8; teaspoon clove (ground)
• 4 pork sirloin chops

Directions:

1. If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
3. Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
4. Preheat the grill to high.
5. When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
6. Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Reviews

[threeovens]

Love the flavor of this marinade. I had forgotten how good pure chilies taste. I did not have time to marinate, but used the paste as a rub and it still came out terrific.