Do you like spicy food? If so, you are going to absolutely love this pork adobada recipe!
Pork is usually the best meat for adobada, since its flavor combines perfectly with the intense taste of the seasoning, but a chicken adobada would also be great. Today, you will learn how to make pork adobada, but the instructions would be the same for other kinds of meat, so it is up to you to choose.
The chile mixture in which you will marinate the meat has a powerful flavor. If you like spicy food but no so much, just use sweeter chiles. Ask at your local shop for the chiles you may need, buying with some assesment is always better.
You can use just one variety of chiles or combine different ones to find your perfect combination. The possibilities in this pork adobada recipe are endless!
How to make pork adobada:
Take the chiles and remove the stems and the seeds. Be careful, rinse your hands right after touching the chiles!
Tear the chiles and toast them in a pan at medium heat for 4 minutes, turning them a few times.
Put the toasted chiles in a bowl and add the 2 cups of boiling water. Let it rest for 30 minutes and then discard the water.
Chop the onion and the garlic cloves. In a pan at medium heat, add 1 tablespoon of Spanish EVOO and sauté for about a few minutes, until the onion is softened.
Now take a blender bowl and make the adobada mixture: add the chiles, onion, garlic, honey, ground cumin, oregano, vinegar, salt, black pepper, tomate paste and the juice of an orange. Blend everything together and high poweer until the mixture is smooth. If it’s too thick, add a tablespoon of water and blend again.
Cut the pork in bite-sized pieces. If possible, buy a piece of lean pork without excess fat.
In a large bowl, mix the pork pieces and the chile mixture well, until all the meat is covered in seasoning. Cover the bowl with some plastic film and let it marinate in the fridge for 4 hours. The pork adobada is almost ready!
For the final step, heat a tablespoon of olive oil from Spain in a pan, at medium-high heat. Cook the marinated pork meat for about 6 to 8 minutes, until it looks crispy and slightly charred. If the meat has too much marinade, remove excess with paper towels before cooking.
There you have it, the pork adobada recipe is done! The meat will be crunchy on the outside but tender and juicy on the inside.
You can serve this adobada it with some tortillas, lime and a fresh salad on the side, like this waldorf salad with yoghurt dressing:
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