Mexican Pork Adobo Recipe

Picture this: a cozy evening where the aroma of toasted chiles and simmering spices fills the air, and you have a simmering pot of homemade Mexican Pork Adobo that warms not just your kitchen but your soul. Let’s dive into this savory adventure, shall we?

Pork adobo has become a favorite in my kitchen because of its richness and complex flavors. Smoked guajillo and ancho chiles, combined with garlic and onion, create a deep, savory sauce in which tender pork roasts until it almost breaks apart.

And while succulent meat and delectable sauce certainly make a dish a standout, it’s the vinegar component (here, apple cider) that renders this adobo a real winner. Nutritionally, I appreciate that the adobo delivers mostly protein, making for a satisfying dish.

That said, it’s the way the meal’s been seasoned—profoundly but also with balance—that makes eaters swoon.

Mexican Pork Adobo Recipe Ingredients

• Pork Shoulder: Rich in protein, provides tender texture, and savory flavor.
• Dried Guajillo Chiles: Adds moderate heat and fruity notes, rich in antioxidants.
• Dried Ancho Chiles: Provides mild heat with sweet, smoky flavor, high in vitamin A.
• Apple Cider Vinegar: Adds tanginess and aids in tenderizing meat.
• Garlic: Enhances flavor; antioxidant, anti-inflammatory benefits.
• Soy Sauce: Adds umami depth and saltiness, complements pork.
• Onion: Adds sweetness and aroma; provides fiber and vitamin C.

Mexican Pork Adobo Recipe Ingredient Quantities

• 2 lbs pork shoulder, cut into chunks
• 5 dried guajillo chiles
• 3 dried ancho chiles
• 2 cups water
• 5 cloves garlic, peeled
• 1 medium onion, roughly chopped
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 3 bay leaves
• 1 cup chicken broth

How to Make this Mexican Pork Adobo Recipe

1. Take out the stems and seeds from the guajillo and ancho chiles. Put a skillet on medium heat and toast the chiles in there for about a minute until they are pleasantly aromatic.

2. To a pot, add 2 cups of water and bring to a boil. Stir in the toasted chiles, and cover and allow to soak off the heat for about 15 minutes. They will plump up and soften.

3. In a blender, combine the chiles that have been soaking, along with the garlic, onion, apple cider vinegar, soy sauce, sugar, oregano, cumin, black pepper, and salt. Blend until you have a smooth texture.

4. Sieve the blended sauce through a fine mesh to ensure that only the pure sauce remains. Set it aside to cool.

5. In a large stock pot or Dutch oven, brown the pork chunks all over in vegetable oil heated to medium-high. Do this in batches to avoid overcrowding and move on when one side is done.

6. After browning the pork, place all the pieces back into the pot. Strain the sauce and pour it over the pork. Then stir the contents of the pot to coat the pork with the sauce.

7. Include the bay leaves and pour in the chicken stock. Stir to mix and bring the concoction to a low simmer.

8. Lower the heat to low, place the lid on the pot, and allow it to cook for roughly
1.5 to 2 hours, or until the pork is fork-tender. Stir it now and then to keep it from sticking.

9. When the pork has finished cooking, check the seasoning and adjust as necessary with salt. If the sauce has become too thick, thin it with additional chicken broth to reach your desired consistency.

10. Before serving, make sure to take out the bay leaves. You can serve the homemade Mexican Pork Adobo with rice, your favorite sides, or even warm tortillas. That’s how you do it!

Mexican Pork Adobo Recipe Equipment Needed

1. Skillet
2. Pot
3. Blender
4. Fine mesh sieve
5. Large stock pot or Dutch oven
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Tongs or slotted spoon

FAQ

• Q: Can I use a different type of pork cut for this recipe?You can use pork butt or pork belly, but the different cuts might require slightly different cooking times.
• Q: How spicy is this Mexican Pork Adobo?A: The guajillo and ancho chiles give the dish a medium level of spiciness. You can make it hotter or milder by adjusting the amount of chiles.
• Q: Can I prepare this recipe in advance?The answer is yes; you can make Mexican Pork Adobo a day ahead.

  The flavors—a potent combination of chiles, spices, and nuts—develop wonderfully overnight, making it even more delicious.

• Q: What can I serve with Mexican Pork Adobo?It goes well with refried beans, side of warm tortillas, or steamed white rice.
  
• Q: How do I store leftovers?A: Any leftovers should be kept in an airtight container in the refrigerator. There they will stay fresh for up to three days. You can also freeze the leftovers. They will keep for up to two months in the freezer.
• Q: Can I use fresh chiles instead of dried ones?For this recipe, dried chiles are preferred to obtain the depth of flavor characteristic to the dish. However, fresh chiles can be substituted; simply roast them before using.

Mexican Pork Adobo Recipe Substitutions and Variations

You could substitute dried New Mexico chiles or pasilla chiles for the guajillo chiles if you need to.
You can use dried mulato chiles or more guajillo chiles if you cannot find dried ancho chiles.
Think about using white vinegar or rice vinegar in place of apple cider vinegar.
When it comes to soy sauce, if you need a gluten-free product, you could use tamari sauce as a close stand-in. Tamari is a byproduct of miso production, holds a similar flavor profile to soy sauce, and—unlike soy sauce—has no (or very little) wheat. Since gluten is usually only a fraction of the total amount of soy sauce, it’s safe to say that tamari sauce contains way less gluten than a wheat beer.
If chicken broth isn’t available, substitutes can be made using vegetable broth or beef broth.

Pro Tips

1. For extra depth of flavor, try roasting the garlic cloves and onion in a dry skillet or under a broiler until they have a bit of char before blending them with the chiles. This will add a smoky element to the sauce.

2. After blending the sauce, you can enhance its complexity by gently simmering it for 10-15 minutes to allow the flavors to meld before straining it. This can also help reduce any raw acidity from the vinegar.

3. When browning the pork, ensure the oil is hot enough to create a nice crust on the meat. This caramelization adds a rich flavor to the dish, but be careful not to burn any bits at the bottom, as they will add bitterness.

4. For a thicker sauce, remove the lid during the last 15-20 minutes of cooking to allow some liquid to evaporate. Conversely, if you prefer a thinner sauce, add additional chicken broth gradually to reach the desired consistency.

5. Enhance the dish by adding a touch of dark chocolate or a pinch of cinnamon to the sauce during the simmering process. This will add warmth and deepen the flavor profile, echoing the flavors of traditional Mexican mole.