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Adobo Pork Marinated in Red Chile Paste
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1
Reviews
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By:
Larry Smith
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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.
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INGREDIENTS
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5 dried ancho chiles
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3 dried California chiles
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2 dried pasilla chiles, if
available
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4 cloves garlic, minced
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/4 teaspoon ground cloves
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1 tablespoon salt
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1/2 cup white wine vinegar
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4 pounds pork (use pork steaks
or a 4-pound pork shoulder or
butt roast cut lengthwise into
8 por
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Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa verde
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DIRECTIONS
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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.
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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.)
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3:
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4:
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