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Adobo de Cerdo (Pork in Dried Chilli Sauce)

Name: Adobo de Cerdo (Pork in Dried Chilli Sauce)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 3 Tomatoes; 3 tbsp Vegetable oil; 1 White onion; 1 to taste Salt; 4 Garlic cloves; 2 tbsp Apple cider vinegar; 1 tsp Mexican oregano; 0.5 tsp Ground cumin; 1 kg Pork; 3 Ancho chillies; 6 Guajillo chillies; 2 Pasilla chillies

75 min (25 prep + 50 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Pork stewed in a thick dried chilli sauce with spices and vinegar, a traditional Mexican dish with an intense and deeply flavourful character.

About this recipe

Adobo de cerdo is a traditional Mexican stew where pork is slowly cooked in a thick, aromatic sauce of guajillo, ancho and pasilla chillies combined with spices, garlic and a touch of vinegar. The result is tender meat with a smoky, intense flavour.

History & Origin

Mexican adobo is one of the country's oldest and most widespread culinary preparations, the result of a fusion between indigenous traditions of grinding chillies with spices and the Spanish technique of marinating meats in vinegar and paprika. The word "adobo" comes from old Spanish and refers to the act of seasoning or marinating, but in Mexico it acquired a meaning entirely different from the original Spanish one. Whilst Spanish adobo is essentially a marinade of paprika, garlic and vinegar, Mexican adobo is a complex sauce of rehydrated dried chillies ground with spices. The chillies used vary by region: in central Mexico, guajillo and ancho predominate, in Oaxaca the pasilla oaxaqueno chilli is used, in Michoacan the cascabel chilli, and in the north the colorado chilli. Each combination produces an adobo with its own personality. The technique of adobo-marinating pork has practical roots: in the era before refrigeration, vinegar and chillies acted as natural preservatives that kept meat edible for several days. Adobos also served to tenderise tough cuts of meat through the acid action of the vinegar. Over time, what began as a preservation necessity transformed into one of the most prized preparations in Mexican cookery. Pork adobo is a dish with a constant presence in everyday Mexican life. It is prepared in households of all social classes, sold in fondas and markets, and appears on the tables of parties and celebrations. It is one of those stews that every Mexican family prepares with their own secret recipe, handed down from generation to generation, where the exact proportions of chillies and spices are a source of pride and family debate.

Estimated cost

£7.00

Total cost

£1.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

30g

Protein

14g

Carbohydrates

18g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork into medium pieces. In a large pot with water, cook the meat with a piece of onion, a garlic clove and salt for 30-35 minutes until tender. Set the meat aside and keep the stock.
💡 Do not discard the cooking stock; you will use it for the adobo sauce.
2
On a hot comal, lightly toast the guajillo, ancho and pasilla chillies, turning constantly until they puff up and change colour. Place them in a bowl with hot water and soak for 15 minutes.
💡 Do not burn the chillies or the sauce will be bitter. They should be toasted for just a few seconds on each side.
3
Char the tomatoes, remaining onion and garlic on the comal until soft with black spots all over.
💡 Well-charred tomatoes provide natural sweetness that balances the heat of the chillies.
4
In a blender, place the drained rehydrated chillies, charred tomatoes, onion, garlic, vinegar, oregano, cumin and a cup of cooking stock. Blend until completely smooth.
💡 Strain the sauce through a sieve to remove any chilli skin pieces and achieve a finer texture.
5
In a casserole with hot oil, fry the sauce, stirring constantly for 8-10 minutes until it changes colour, thickens and releases its aroma.
💡 The sauce splatters a lot when frying; use a partially covered lid.
6
Add the cooked pork to the sauce and mix well. Add cooking stock if the sauce is too thick. Cook over low heat for 15-20 minutes so the meat absorbs the flavours.
💡 The adobo improves with resting. If possible, prepare it a day ahead and reheat.
7
Adjust seasoning with salt. Serve the pork adobo piping hot accompanied by red rice, refried beans and freshly made tortillas.
💡 Garnish with raw onion rings, sliced radishes and sprinkled dried oregano.