Pork Adobo
Nutrition
Calories: 1798.65 kcalCarbohydrates: 6.46 gProtein: 140.94 gFat: 130.35 gSaturated Fat: 44.12 gCholesterol: 563.59 mgSodium: 827.24 mgFiber: 1.1 gVitamin A: 11.117 IUCalcium: 216.5 mgIron: 9.47 mg
Ingredients
- 4 each ancho chili dried ancho chiles or dried New Mexico chili peppers (red Anaheim)
- 1/3 cup apple cider vinegar
- 4 whole Garlic clove peeleds, peeled
- 1 tsp salt
- 1 tsp cumin seeds
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp ground coriander
- 1 pinch ground cinnamon
- 3 lbs Boston-style pork shoulder or pork butt boned, trimmed and cut into 2-inch cubes; or 4 lbs country-style ribs, trimmed; or 3-1/2 lbs pork shoulder blade steaks
- 2 tbsp vegetable oil
- 1 cup chopped onions
- 1-1/2 cups seeded peeled chopped fresh or canned tomatoes
Instructions
- Cover with boiling water in a bowl:
- Let soak for 20 minutes. Drain the peppers, reserving the water. Slit the peppers open and discard the stems and seeds. Put the peppers and 1/4 cup of the soaking liquid in a food processor or blender. Add: vinegar thru cinnamon
- Process to a smooth paste. Pour the paste into a large bowl and add:
- Toss to coat the meat with the marinade and cover the bowl with plastic wrap. Refrigerate for at least 12 hours or up to 3 days, occasionally turning the meat in the marinade. Heat in a large, heavy Dutch oven over medium heat:
- Add: oil and onions
- Cover and cook, stirring often, until the onions are softened but not browned, about 5 minutes. Add the pork with all the marinade along with: tomatoes
- Reduce the heat, cover the pan, and simmer until the pork is tender, 1-1/2 to 2 hours. Remove the meat to a bowl and keep warm. Spoon off the fat from the sauce, then boil the sauce over high heat to thicken it a bit. Taste and adjust the seasonings. Pour the sauce over the meat and stir to coat it. Serve with: