Best Pork Adobada Recipes

PORK ADOBADA

Steps:

• Tear chile pods into pieces, removing steam and reserving seeds.
• Place chile on baking sheet, preheat oven to 350 degrees.
• When oven is hot roast the chile for 10 minutes.
• Place the chile in blender container.
• Bring the chicken stock to a boil, add cider vinegar and pour over chile.
• Allow to sit for about 10 to 15 minutes to soften chile.
• Add orange juice contentrate, tomato paste, brown sugar and cumin.
• Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
• Warm olive oil in skillet, add onions and garlic.
• Saute until onions begin to brown lightly then pour onions into crockpot.
• Toss the pork with 1 tablespoon of flour.
• In same skillet add pork cubes and brown stirring frequently.
• May need to brown the meat in batches to enusre even browning,.
• As meat is browned, transfer to crockpot.
• When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
• Pour into crockpot along with chile sauce, stirring well.
• Cover and cook on low for 4 to 5 hours.
• Please note: This freezes well, freeze in a rigid container; defrost and heat through.

PORK ADOBADA CHILE - MARINATED PORK

Steps:

• If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
• Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
• Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
• Preheat the grill to high.
• When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
• Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

DOUBLE-CUT PORK CHOPS BRAISED IN SOFRITO: DOMINICAN CHULETA ADOBADA

Steps:

• Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
• With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick.

PORK ADOBADA

Steps:

• In a hot skillet (cast iron if you have it), toast the chiles until they begin to dance around on the skillet and bubble. Turn them often so they don't burn.
• Transfer to a saucepan, add vinegar and water, and bring to a boil. Simmer for 20 minutes.
• While the chiles are boiling, put the onion, garlic and chicken stock in the slow cooker.
• In a small bowl, mix together the orange juice, brown sugar, tomato paste and flour. Add to the slow cooker.
• When the chiles are softened, place in a blender with 1 cup of the liquid. Blend until it forms a thick paste. Stir this paste into the slow cooker.
• Add the pork and stir well. Cover and cook on low for 6-8 hours. Add salt and pepper to taste and serve with warm tortillas.

ADOBADA PORK

Steps:

• 1. Tear chile pods into pieces, removing steam and reserving seeds. 2. Place chile on baking sheet, preheat oven to 350 degrees. 3. When oven is hot roast the chile for 10 minutes. 4. Place the chile in blender container. 5. Bring the chicken stock to a boil, add cider vinegar and pour over chile. 6. Allow to sit for about 10 to 15 minutes to soften chile. 7. Add orange juice contentrate, tomato paste, brown sugar and cumin. 8. Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth. 9. Warm olive oil in skillet, add onions and garlic. 10. Saute until onions begin to brown lightly then pour onions into crockpot. 11. Toss the pork with 1 tablespoon of flour. 12. In same skillet add pork cubes and brown stirring frequently. 13. May need to brown the meat in batches to enusre even browning,. 14. As meat is browned, transfer to crockpot. 15. When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits. 16. Pour into crockpot along with chile sauce, stirring well. 17. Cover and cook on low for 4 to 5 hours. 18. Please note: This freezes well, freeze in a rigid container; defrost and heat through.

XOCHIPILLI'S PORK ADOBADA TACOS

Steps:

• Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
• Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
• Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
• On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.

CHILE-MARINATED PORK IN THE STYLE OF OAXACA / CECINA ADOBADA

Steps:

• 1. If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.3. Cut the pork loin into 4 broad, thin (1/4 inch thick) sheets. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.4. Preheat the grill to high.5. When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 2 to 3 minutes per side.6. Serve immediately, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.Serves 4

PORK ADOBADA I RECIPE - (5/5)

Steps:

• 1 Tear Chile pods into pieces, removing steam and reserving seeds. 2 Place Chile on baking sheet, preheat oven to 350 degrees. 3 When oven is hot roast the Chile for 10 minutes. 4 Place the Chile in blender container. 5 Bring the chicken stock to a boil, add cider vinegar and pour over Chile. 6 Allow to sit for about 10 to 15 minutes to soften Chile. 7 Add orange juice concentrate, tomato paste, brown sugar and cumin. 8 Blend into a smooth paste, add 1 tablespoon of the Chile seeds and blend until smooth. 9 Warm olive oil in skillet, add onions and garlic. 10 Sauté until onions begin to brown lightly then pour onions into Crockpot. 11 Toss the pork with 1 tablespoon of flour. 12 In same skillet add pork cubes and brown stirring frequently. 13 May need to brown the meat in batches to ensure even browning,. 14 As meat is browned, transfer to Crockpot. 15When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits. 16 Pour into Crockpot along with Chile sauce, stirring well. 17 Cover and cook on low for 4 to 5 hours. 18 Please note: This freezes well, freeze in a rigid container; defrost and heat through.