Adobo Pork Marinated in Red Chile Paste Recipe

1      Reviews by:    Larry Smith   Adobo Pork Marinated in Red Chile Paste Recipe marinades pork steak in ancho, California and pasilla chiles, garlic, oregano, cumin, cloves and white wine vinegar creating a delicious and tasty pork dish. Food Category:    Pork Cuisine Origin:    Mexican    Servings:10 Calories per Serving:546 Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   1 to 3 days Total Time:   1 to 3 days

INGREDIENTS

• 5 dried ancho chiles
• 3 dried California chiles
• 2 dried pasilla chiles, if available
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 tablespoon salt
• 1/2 cup white wine vinegar
• 4 pounds pork (use pork steaks or a 4-pound pork shoulder or butt roast cut lengthwise into 8 portions)
• Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa verde

DIRECTIONS

• Remove the stems and seeds from the chiles and discard. Place chiles in a saucepan and add water just to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Set aside to steep for 30 minutes. Drain the chiles and remove any tough pieces of peel.
• Place chiles, garlic, oregano, cumin, cloves, salt, and vinegar into a blender or food processor and blend briefly to a textured puree. Spread the chile puree over the meat, covering both sides. Rub it in well. Cover with waxed paper and allow to season in the refrigerator for 1 to 3 days. (If necessary, the meat can be cooked immediately.)

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