Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Pork - (ribs, chops, loin)

  2. 2 teaspoons 10ml Salt

  3. 2 teaspoons 10ml Whole leaf oregano

  4. 1 Salsa de Chile Anchco:

  5. 14 Dried ancho chiles, seeded

  6. 10 Fresh tomatillos, husks removed

  7. 10 Garlic, peeled

  8. 4 Red onions, diced (small)

  9. 6 tablespoons 90ml Salt

  10. 1 Water

Instructions Jump to Ingredients ↑

  1. Salsa de Chile Anchco:

  2. Break apart the dried ancho chiles and remove as many seeds as possible. Place all salsa ingredients and water in blender and puree on highest speed until a uniform liquid is obtained. Transfer liquid to a sauce pan and cook over medium heat for 10 minutes. Do not boil.

  3. Adobada:

  4. Sprinkle meat with salt. Add oregano to ancho chile salsa. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350F oven in the marinating liquid until meat is tender, about 1 hour. Thick slices of potatoes may be marinated with the meat.

  5. Serve as a stew with tortillas. The carne adobada may also be removed from the liquid and served in burritos and tacos.


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