Entree: Mexico – Durango & Zacatecas – Carne Adobada (Pork marinated and cooked in a spiced red chile and vinegar adobo)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 6 dried guajillo chiles, stemmed and seeded (about 30 g)
- 2 dried ancho chiles, stemmed and seeded (about 15 g)
- 1/2 cup (120 ml) white vinegar or apple cider vinegar
- 1/2 cup (120 ml) orange juice
- 4 cloves (12 g) garlic
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1.5 g) ground cloves or 3 whole cloves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil or lard for browning
- 1 small white onion, sliced (about 4 oz / 115 g)
- 1 cup (240 ml) water or low-sodium chicken broth, plus more if needed
- 2 bay leaves
- Fresh lime wedges, for serving
- Corn tortillas, warmed, for serving
- Chopped white onion and chopped cilantro, for garnish

Instructions

1. Toast the dried guajillo and ancho chiles briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Drain, reserving about 1/4 cup (60 ml) soaking liquid.
2. In a blender, combine the softened chiles, reserved soaking liquid, vinegar, orange juice, garlic, cumin, oregano, cloves, 1 tsp (6 g) salt, and black pepper. Blend until very smooth, adding a little water if necessary to achieve a pourable adobo.
3. Place the pork cubes in a nonreactive bowl or zip-top bag and pour the adobo over the meat. Toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, to marinate.
4. Remove the pork from the marinade, reserving the liquid. Heat 1/4 cup (60 ml) vegetable oil or lard in a heavy Dutch oven over medium-high heat. Brown the pork in batches until well seared on all sides, transferring each batch to a plate.
5. In the same pot, add the sliced onion and sauté 2–3 minutes until translucent. Return the browned pork to the pot, pour in the reserved marinade and 1 cup (240 ml) water or broth, and add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook gently 1.5–2 hours until pork is fork-tender, stirring occasionally and adding water if the sauce becomes too thick.
6. When pork is tender, increase heat briefly and reduce the sauce uncovered if you prefer a thicker coating, or shred some pieces against the grain to help thicken and bind the sauce. Adjust salt to taste.
7. Serve carne adobada hot with warmed corn tortillas, lime wedges, chopped onion, and cilantro. Leftovers refrigerate for up to 3 days and taste even richer the next day.