Pork Adobado (Chile and Pickled Pork Stew)


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


  1. 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.
  2. 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.
  3. Purée until smooth.
  4. Add oil to the pot and put it on medium-high heat again.
  5. Season pork with some salt and pepper and get the pork browned on all sides. Work in batches if you have to!
  6. 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.






Non-Vegetarian Paleo