Mexican Pork Adobo Recipe

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make …

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make it below.

Mexican Pork Adobo with rice on a plate

Mexican pork adobo is a very popular dish that is served often a birthday and wedding celebrations in Mexico. It has a flavorful sauce called Mexican adobo that takes this meal to the next level. The adobo sauce, combined with juicy pork meat will have you and your guests coming back for more. It is a great recipe when you need to serve a lot of people, or when you want to treat your family to a special meal. It is a simple recipe, but very flavorful!

What is Mexican Pork Adobo?

Mexican pork adobo is a delicious dish which has is made with a base of adobo sauce, which can be used not only for pork but also for beef, fish, or chicken. There are different ways to make it, but today I am going to share the traditional way that I was taught and I hope it becomes a family favorite for you too.

The sauce used to make pork adobo is similar to mole, but it has less ingredients. It is made with a special combination of chiles such as guajillo chiles, pasilla chiles, and chile ancho. Those are then combined with different spiced and white vinegar, resulting a deep red color that is characteristic of this dish.

Pork Adobo with dark red color

Adobo was used traditionally as a way to preserve meats so that they could last longer. As time went by, however, the recipes were adapted and changed which resulted in the large variety of adobo recipes that you will find today. The version I am going to share today has a little bit of spice, but it is not overwhelming, so everyone can enjoy it.

How do you make Mexican Pork Adobo?

Although this recipe has many ingredients, it is pretty simple to prepare. You can make it more or less spicy depending on your personal tastes.

Pork Adobo from a different angle

To make it, you will need to prepare the pork and also the adobo sauce, using the following ingredients.

For the Pork:

  • small pieces of pork (you can use pork shoulder, pork butt, pork tenderloin, pork ribs, or another cut)
  • onion
  • garlic cloves
  • bay leaves
  • water
  • salt

For the Adobo Sauce

  • guajillo chiles
  • ancho chiles
  • pasilla chiles
  • morita chiles
  • onion
  • garlic cloves
  • cumin, oregano, whole peppercorn, allspice
  • cinnamon stick
  • corn tortilla or a piece of stale white bread (for thickening the adobo)
  • pork lard or oil
  • white vinegar
  • orange juice
  • salt

Once you have all of these ingredients ready, you will use the following cooking process to make this recipe.

Place the pork in a large pot with the water, 1/2 onion, head of garlic, bay leaf and salt and bring it to a boil. When it reaches a boil, there will probably be some foam at the top of the water, which you should remove and then let the pork cook for about 40 minutes, or until it is cooked through. You can also opt to cook the pork in a pressure cooker so that it is cooked more quickly, but that is up to you.

Once cooked, remove the pork and allow it to cool, setting aside the liquid from the cooking process so that you can use it in a later step.

For all of the chiles except the morita chiles, remove the stems and seeds. Then roast them all (including morita chiles) in a wide pan, flipping them often so they don’t burn. Do this for about a minute and remove from the heat.

In the same frying pan, roast the onion and garlic cloves until they start to change colors and then add the rest of the spices (including the cinnamon sticks) for about a minute.

The next step is to add the chiles to 2 cups of the broth that you made when cooking the pork until they are softened. Fry the tortilla or stale bread in 1 tablespoon of pork lard or oil and then add to the broth with the chiles. Add the rest of the ingredients to a blender with the chiles, tortilla or bread, and broth and blend well. You will then strain the resulting mixture setting aside the sauce and disposing of what remains in the strainer.

In a large pot, add 3 tablespoons of pork lard or oil over high heat and fry the pork meat. When the pork is gold brown, add the adobo sauce and let cook for about 10 minutes. When it starts to boil, lower the heat to medium heat or low heat and let cook for 25 more minutes. Add salt if needed.

Serve with rice, beans, and tortillas and enjoy!

Check out these other similar recipes

Pork Adobo with dark red color
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Mexican Pork Adobo

Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it.
Course Main Course
Cuisine Mexican
Keyword adobo, pork, pork adobo
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 343kcal

Ingredients

For the Pork

  • 2 lbs pork meat cut into small pieces
  • 1/2 onion
  • 1 head of garlic
  • 3 bay leaves
  • 2 liters water
  • salt to taste

For the Adobo Sauce

  • 10 guajillo chiles
  • 5 ancho chiles
  • 5 pasilla chiles
  • 3 morita chiles
  • 1/2 white onion
  • 6 garlic cloves
  • 1 tsp cumin
  • 1 tsp dry oregano
  • 4 peppercorns
  • 4 pieces allspice
  • 4 cloves
  • 1 cinnamon stick
  • 1 tortilla or stale bread
  • 4 tbsp pork lard or canola oil
  • 1 tbsp white vinegar
  • 1 cup orange juice
  • salt to taste

Instructions

For the Pork

  • Add the pork, onion, head of garlic, bay leaves, and salt to a large pot and bring to a boil.
  • When it starts to boil, remove any foam that rises to the top and dispose.
  • Let cook for about 40 minutes or until cooked through. You can also use a pressure cooker or instant pot for this step to cook it more quickly.
  • Remove the pork from the broth and let it cool. Set aside the broth since you will use it in one of the next steps.

For the Adobo Sauce

  • Remove the stems and seeds from all of the chiles except the morita chiles
  • Briefly grill all of the chiles (including morita) in a frying pan, moving constantly so they don't burn. When they have softened slightly, remove from the heat.
  • In the same pan, grill the onions and garlic cloves until they start to change colors and add the rest of the spices and herbs, including the cinnamon stick, and grill for another minute.
  • Add 2 cups of the broth from cooking the meat to a large pot and heat it up. Add the chiles and let soak until they are soft.
  • In a separate pan, add 1 tablespoon of pork lard or oil and fry the tortilla or stale bread, and then add to the pot with the chiles and broth.
  • Blend the chiles, bread or tortilla, broth, and the rest of the ingredients and strain. The resulting sauce will be used in the next step, but you can dispose of whatever remains in the strainer. Set aside.

To Finish the Pork Adobo

  • Add 3 tablespoons of pork lard or oil to a large pot over high heat. Add the pork and fry it until golden brown.
  • Add the adobo sauce and let cook for about 10 minutes.
  • When it starts to boil, lower to medium-low heat and let cook for 25 minutes. Add salt to taste.

Nutrition

Serving: 1Serving | Calories: 343kcal | Carbohydrates: 29g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 118mg | Potassium: 1091mg | Fiber: 10g | Sugar: 14g | Vitamin A: 8644IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 4mg

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado is a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in a little under an hour.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in about an hour. Granted, we eat this year-round on my little island, where it rarely dips below 70 degrees. But it’s especially delightful when the weather turns chilly and you’re looking for a hearty meal to make you feel all sorts of toasty.

Overhead shot of Guisado de Pollo in a yellow bowl with a spoon in it.

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

While this is a chicken stew, feel free to use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

Overhead shot of Guisado de Pollo in a white Dutch oven with a ladle above it.

What To Do If Your Broth Won’t Thicken

If you find your broth to be entirely too watery at the end of the cook, here are a few tips to help you thicken it.

  • Uncover the pot and turn the heat up to medium-high. Allowing the steam to escape will reduce the broth and thicken it.
  • Break up some of the potatoes. The starches will naturally thicken the broth.
  • If all else fails, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

What To Serve With POllO GuiSAdo

On the island, this stew is traditionally served over white rice. But feel free to break with tradition and serve it with:

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
Side shot of Guisado de Pollo in a yellow bowl with a spoon in it.
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Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Course Dinner, Lunch
Cuisine American, Puerto Rican
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 2 cup servings
Calories 470kcal

Equipment

Ingredients

Instructions

  • Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  • Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  • Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  • Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  • Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  • Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Sodium: 843mg | Fiber: 6g
Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.