Mexican Pork Adobo Pairing: 2016 Wahluke Slope Petit Verdot
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
12 dried ancho chiles
3 dried guajillo chiles
2 Roma tomatoes, chopped
1 small onion, peeled and quartered
4 cloves of garlic, peeled
1/4 cup cider vinegar
1 tablespoons dried oregano
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon canola oil
2 pounds pork shoulder, cut into 2-inch cubes
1 1/2 cups water
salt and pepper to taste
- In a skillet over medium heat, add chiles and roast, turning as needed, for about 20 to 30 seconds or until lightly browned.
- Remove from pan and place in a bowl with enough hot water to cover. Soak for about 15 to 20 minute or until softened. Remove and discard stems.
- In a blender, combine stemmed chiles, tomato, onion, garlic, vinegar, oregano, cinnamon, cloves, brown sugar, and salt and pepper to taste. Process until smooth and the consistency of a thick paste. Set aside.
- In a thick-bottomed pot over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned. Remove and discard any excess oil from pan.
- Add chili paste and stir together to fully coat the meat.
- Add water and bring to a boil, skimming any scum that may float on top.
- Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat is fork-tender. Season with salt to taste. Serve hot.
Add more water in 1/2 cup increments if the sauce is drying out before the meat is fully cooked and tender.
Recipe Credit: kawalingpinoy.com