Pork In Adobo Recipe

Name: Pork In Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Adobo Base:; 6 dried ancho chiles; 8 dried guajillo chiles; 1/3 cup plus 3 tablespoons minced onion, divided; 2 1/4 tablespoons minced garlic, divided; Salt; Sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/8 teaspoon ground allspice; Pinch ground cloves; 1/4 cup cider vinegar; Pork:; 6 to 8 pound pork butt or pork shoulder, cut into 1 and 1/2 inch cubes; 1 bottle mexican cola; 1 cup chicken broth; 2 cans chiles in adobo; 6 cloves garlic; 6 dried bay leaves; Fresh thyme sprigs; 2 canela sticks (mexican cinnamon); 2 small oranges; Adobo Sauce:; 8 tablespoons olive oil, divided; 3/4 cup chicken broth or stock; 3/4 cup heavy cream; 1-ounce bittersweet chocolate, chopped

Servings: persons

Adobo Base:
6 dried ancho chiles
8 dried guajillo chiles
1/3 cup plus 3 tablespoons minced onion, divided
2 1/4 tablespoons minced garlic, divided
Salt
Sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
Pork:
6 to 8 pound pork butt or pork shoulder, cut into 1 and 1/2 inch cubes
1 bottle mexican cola
1 cup chicken broth
2 cans chiles in adobo
6 cloves garlic
6 dried bay leaves
Fresh thyme sprigs
2 canela sticks (mexican cinnamon)
2 small oranges
Adobo Sauce:
8 tablespoons olive oil, divided
3/4 cup chicken broth or stock
3/4 cup heavy cream
1-ounce bittersweet chocolate, chopped

1
Heat a large skillet over medium heat and toast chiles, turning frequently, until pliable and soft; do not char. Remove from skillet and transfer to plate. Remove stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover pan, remove from heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve and reserve soaking liquid separately.
2
In a blender, combine chiles, 3 tablespoons onion, 3/4 teaspoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth.
3
Divide cubed pork between two re-sealable plastic food storage bags. Add 1/3 cup of the chili sauce to each and turn so that pork is well coated with sauce. Refrigerate overnight.
4
Preheat oven to 350 degrees F.
5
In a large roasting pan add cola, broth, 2 cans chiles in adobo, garlic, bay leaves, thyme and canela sticks. Set aside.
6
Working in batches, sear the marinated pork in a heated skillet with olive oil until golden brown on all sides. Place seared pork in roasting pan. Stir to combine. Add oranges. Lightly cover with foil and roast in the oven for 2-3 hours.
7
In medium saucepan heat remaining olive oil until hot. Add 1/3 cup minced onion and 1 1/2 tablespoons of garlic and cook, stirring, until soft. Add remaining adobo sauce and cook, stirring, for 1 minute. Add chicken broth and heavy cream. Cook until sauce is reduced and thick enough to coat the back of a spoon. Add chocolate and stir until melted.
8
Once pork is done roasting, remove canela sticks, and any large pieces of thyme sprigs from the roasting pan. Add sauce mixture to the pan and stir to combine. Return to the oven, uncovered for 20 minutes or until the sauce has re-thickened. Serve.

1141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Adobo Base:, 6 dried ancho chiles, 8 dried guajillo chiles, 1/3 cup plus 3 tablespoons minced onion, divided, and more.

Yes, Pork In Adobo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork In Adobo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions