Pork Adobado (Chile and Pickled Pork Stew)
TAGGED : SUGAR DETOX RECIPE
Chef Audrey Snyder made a slow-roasted pork adobado slightly modified from a recipe she found on Saveur. The recipe called for New Mexico chilies but she opted for a mix of ancho, pasilla and guajillo chilies.
- 5 ounces dried New Mexico chiles, stemmed
- 1 tablespoon ancho chili (fresh or powder)
- 1 tablespoon pasilla chilies
- 1/2 tablespoon of guajillo chilies
- 1/2 tablespoon of Mexican chili powder
- 1 tablespoon white wine vinegar
- 2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 orange, juiced
- 5 tablespoons extra-virgin olive oil
- 3 pounds boneless pork shoulder or pork stew meat, cut into 1 1/2" chunks
- 1 yellow onion, diced
- sea salt, to taste
- freshly ground pepper, to taste
- Heat all the chiles in a large pot over medium-high heat for about 5 minutes. Transfer them to a large bowl. Pour 8 cups of boiling water over them. Let it sit for 15-20 minutes.
- Drain chiles but take care to save 1-2 cups of the liquid so that everything gets placed into a blender. Add all the rest of the spices—including chili powder, cumin, cayenne, salt, pepper, vinegar and juice of orange.
- Purée until smooth.
- Add oil to the pot and put it on medium-high heat again.
- Season pork with some salt and pepper and get the pork browned on all sides. Work in batches if you have to!
- Add sauce that you just made. Reduce to low, cover, and stir occasionally until pork is tender. This may take 1 1/2 hours. At the 45 minute mark, add some diced onions.