Chile Pasilla Adobo Pork, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chile Pasilla Adobo Pork

Cuisine: Mexican
Prep Time: 4 hours
Servings: 4 servings
Similar to pork al pastor, this chile pasilla adobo pork recipe swaps the annatto paste for a rich chile pasilla sauce.

For a long time, I used to think I had to purchase a whole pork shoulder/butt just to enjoy some of my favorite Mexican pork dishes. Recipes like adobo pork, al pastor, chile verde and even carnitas are all prepared using pork shoulder/butt. For a couple of years now, I began using smaller packages of boneless country-style ribs to prepare my pork dishes. You can find them in packs as small as one pound and that works well for me when I just need 4 servings. This recipe is adapted from my tacos al pastor recipe, which you can find right on the Hispanic Kitchen site. I had extra chile pasilla and decided not to add the annatto/achiote paste because I was making such a small batch. The wonderful thing about any recipe is that you can adapt it to your tastes and make it your own!

Ingredients

  • For the Pork:
  • 5 chile pasilla stems and seeds removed
  • 2 cloves garlic sliced
  • 1 teaspoon Mexican oregano crushed
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 to 2 chipotles in adobo
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh pineapple crushed or finely diced
  • 1 1/2 pounds country-style pork ribs boneless; sliced into 1-inch pieces
  • 3/4 cup chicken broth low-sodium; reserved for cooking
  • For the Guacamole:
  • 2 Roma tomatoes seeded and diced
  • 1/3 cup white onion diced
  • 1 clove garlic minced
  • 1 to 2 serrano peppers or jalapeño peppers; minced
  • 1/4 cup cilantro chopped
  • 2 avocados large, diced or mashed
  • 1 lime juiced
  • salt to taste

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Directions

  1. Add the chile pasilla to a sauce pan, cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Add all of the remaining ingredients for the marinade, minus the pineapple and pork. Blend on high until smooth. Taste for salt. Pour the marinade over the pork; stir well to coat evenly. Fold in the pineapple, cover and chill for a few hours or overnight.
  2. Once marinated, remove from refrigerator 30 minutes before cooking. Preheat 3 tablespoons of olive oil to medium heat in a large skillet for 3 to 4 minutes. Add the pork, spread out evenly and cook, stirring often, for a few minutes. Reduce the heat, add 3/4 cup chicken broth and stir well. Cover and continue cooking until sauce reduces and thickens, 25 to 30 minutes.
  3. While the pork is cooking, prepare the guacamole. Combine all of the ingredients in the order listed. Stir well to combine, taste for salt, and cover until ready to serve.
  4. Serve the carne adobada with a side of rice and beans and guacamole. Great for tacos, burritos, tostadas or sopes.

Chef Notes

This recipe for carne adobada is very similar to the recipe for pork al pastor. But for the “al pastor” recipe, one of the key ingredients is annatto paste (achiote), which I did not use in this recipe. I like using the pineapple for various pork dishes because, besides adding a sweet/tart flavor, it also helps to tenderize the pork. If you have a molcajete (a traditional Mexican mortar, pictured above), serve your guacamole and pork in it. It makes a great presentation for fiesta-themed parties.

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