|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Adobo Pork Marinated in Red Chile Paste
|
|
by:
Larry Smith
|
|
|
|
Adobo Pork Marinated in Red Chile Paste Recipe marinades pork steak in ancho, California and pasilla chiles, garlic, oregano, cumin, cloves and white wine vinegar creating a delicious and tasty pork dish.
|
INGREDIENTS
|
|
5 dried ancho chiles
|
|
3 dried California chiles
|
|
2 dried pasilla chiles, if
available
|
|
4 cloves garlic, minced
|
|
1 teaspoon dried oregano
|
|
1/2 teaspoon ground cumin
|
|
1/4 teaspoon ground cloves
|
|
1 tablespoon salt
|
|
1/2 cup white wine vinegar
|
|
4 pounds pork (use pork steaks
or a 4-pound pork shoulder or
butt roast cut lengthwise into
8 por
|
|
Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa verde
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Remove the stems and seeds from
the chiles and discard. Place chiles in
a saucepan and add water just to
cover. Bring to a boil, reduce heat,
and simmer for 5 minutes. Set aside
to steep for 30 minutes. Drain
the chiles and remove any tough
pieces of peel.
|
|
|
|
2:
Place chiles, garlic, oregano, cumin,
cloves, salt, and vinegar into
a blender or food processor and
blend briefly to a textured puree.
Spread the chile puree over the meat,
covering both sides. Rub it in well.
Cover with waxed paper and allow to
season in the refrigerator for 1 to 3
days. (If necessary, the meat can be
cooked immediately.)
|
|
|
|
3:
|
|
|
|
4:
|