Slow-Cooked Pork Adobada with Rich Chile Sauce
Indulge in the exquisite flavors of Slow-Cooked Pork Adobada, where succulent pieces of lean pork are simmered to perfection in a robust, homemade chile sauce that engulfs the meat in a warm embrace. The combination of New Mexico and pasilla peppers brings a depth of flavor, while the sweetness from brown sugar and a hint of citrus from orange juice concentrate elevate the dish to a culinary delight. Serve this tender, fall-apart pork with warm tortillas, sprinkled with freshly grated cheese and crisp shredded lettuce for an authentic Mexican taste experience that will impress family and friends alike.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
New Mexico Anaheim dried red chilies
6 (Torn into pieces, stems removed)
Dried pasilla peppers
4 (Torn into pieces, stems removed)
Cider vinegar
1/2 cup (None)
Medium onion
1 (Chopped)
Garlic cloves
5 (Chopped)
Ground cumin
1 tablespoon (None)
Chicken stock
1 cup (Heated to boiling)
Frozen orange juice concentrate
2 tablespoons (None)
Brown sugar
2 tablespoons (None)
Tomato paste
2 tablespoons (None)
Olive oil
1-2 teaspoons (Heated in skillet)
All-purpose flour
1 tablespoon (Coat pork)
Lean pork
3 lbs (Cut into bite-sized pieces)
Salt
to taste (None)
Pepper
to taste (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Tear the dried chile pods into pieces, removing the stems and reserving the seeds for later use.
3
Arrange the torn chiles on a baking sheet and roast them in the oven for 10 minutes until fragrant.
4
Transfer the roasted chiles to a blender.
5
In a small saucepan, bring the chicken stock to a boil, then mix in the cider vinegar. Pour this hot mixture over the chiles in the blender.
6
Let the chiles soak in the liquid for 10 to 15 minutes to soften.
7
Add the orange juice concentrate, tomato paste, brown sugar, and ground cumin to the blender, and blend until you achieve a smooth paste. Stir in 1 tablespoon of the reserved chile seeds and blend again until very smooth.
8
In a skillet, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until the onions are lightly browned.
9
Transfer the sautéed onions and garlic to a large crockpot.
10
Toss the pork pieces with 1 tablespoon of flour, ensuring they are evenly coated.
11
Using the same skillet, add the coated pork cubes and brown them on all sides. You may need to do this in batches for even cooking.
12
Once browned, add the pork to the crockpot with the onions and garlic.
13
After all the pork is browned, pour 1/2 cup of water into the skillet, bring to a boil, and scrape up the browned bits from the bottom.
14
Pour this liquid into the crockpot along with the chile sauce, stirring thoroughly to combine all ingredients.
15
Cover the crockpot and cook on low for 4 to 5 hours, or until the pork is tender and easily shreds with a fork.
16
For best results, allow the dish to cool before transferring to a rigid container if freezing. Defrost thoroughly before reheating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Pork Adobada?
Slow-Cooked Pork Adobada is a dish where lean pork pieces are simmered in a robust, homemade chile sauce made from dried peppers and citrus.
What kind of meat is best for this recipe?
The recipe calls for 3 lbs of lean pork cut into bite-sized pieces for the best results.
Which dried chiles are required?
You will need 6 New Mexico Anaheim dried red chilies and 4 dried pasilla peppers.
How do I prepare the dried chile pods?
Tear the chile pods into pieces, remove the stems, and reserve the seeds for later use.
At what temperature should the chiles be roasted?
The chiles should be roasted in a preheated oven at 350°F (175°C).
How long do the chiles need to roast?
Roast the torn chiles on a baking sheet for about 10 minutes until they are fragrant.
Why do I need to soak the chiles?
Soaking the roasted chiles in hot chicken stock and cider vinegar for 10 to 15 minutes softens them for blending.
What ingredients make up the chile sauce base?
The sauce includes blended chiles, chicken stock, cider vinegar, orange juice concentrate, tomato paste, brown sugar, and ground cumin.
How do I incorporate the chile seeds?
Stir 1 tablespoon of the reserved seeds into the blender and process until the sauce is very smooth.
What is the purpose of the orange juice concentrate?
It provides a hint of citrus and sweetness that helps elevate the depth of the chile sauce.
How should I prepare the onions and garlic?
Chop the onion and 5 garlic cloves, then sauté them in olive oil until the onions are lightly browned.
Why is flour used in this recipe?
One tablespoon of all-purpose flour is used to coat the pork pieces before browning them in the skillet.
Do I need to brown the pork before slow cooking?
Yes, browning the floured pork cubes on all sides in a skillet helps develop flavor before they go into the crockpot.
What should I do with the skillet after browning the pork?
Pour 1/2 cup of water into the skillet, boil it, and scrape up the browned bits to add extra flavor to the crockpot.
How long does the pork cook in the crockpot?
Cook the mixture on the low setting for 4 to 5 hours.
How do I know when the Adobada is finished?
The dish is ready when the pork is tender and can be easily shredded with a fork.
What is the recommended serving suggestion?
Serve the tender pork with warm tortillas, freshly grated cheese, and crisp shredded lettuce.
Can I freeze Slow-Cooked Pork Adobada?
Yes, allow the dish to cool completely before transferring it to a rigid container for freezing.
How do I reheat the frozen pork?
You should defrost the pork thoroughly before reheating it for the best taste and texture.
What type of vinegar is used in the sauce?
The recipe specifically uses 1/2 cup of cider vinegar.
Is this recipe spicy?
While it uses many chiles, the combination of New Mexico and pasilla peppers offers a robust depth of flavor rather than overwhelming heat.
How many garlic cloves are needed?
The recipe calls for 5 chopped garlic cloves.
Can I use a different type of oil?
The recipe suggests 1-2 teaspoons of olive oil for sautéing and browning.
What spices are used for seasoning?
Ground cumin is the primary spice, with salt and pepper added to taste.
Should the chicken stock be cold?
No, the chicken stock should be brought to a boil before being poured over the chiles.
Can I cook this on a high setting?
The recipe specifically recommends the low setting for 4 to 5 hours to ensure the meat is tender.
How much brown sugar is in the sauce?
The recipe includes 2 tablespoons of brown sugar to balance the acidity and heat.
What makes the sauce 'rich'?
The richness comes from the combination of roasted dried peppers, tomato paste, and the deglazed bits from the pork skillet.
Is this an authentic Mexican dish?
The recipe uses traditional Mexican ingredients like dried chiles and cumin to provide an authentic taste experience.
How many ingredients are in this recipe?
There are 15 ingredients in total, including the pork, peppers, liquids, and spices.