Pork Loin in Dried Chilli Adobo

About this recipe

Pork loin in adobo is a northern Mexican stew where the loin - a lean, tender cut of pork - is marinated and cooked in a deep adobo of toasted dried chillies, vinegar, garlic and spices. The adobo penetrates the meat during marinating, creating a complex flavour profile combining the bitterness and depth of dried chillies with the acidity of vinegar and the spiced base of cumin and oregano. A comforting dish, ideal served in tacos, over rice or with beans.

1. 1

   Lightly toast the ancho and guajillo chillies on a dry griddle - 30 seconds per side. Devein, remove seeds and soak in hot water for 20 minutes.

   💡 Do not over-toast or the adobo will turn bitter.

2. 2

   Drain the chillies and blend with the garlic, onion, vinegar, cumin, oregano and salt with a little of the soaking water until you have a thick paste.

3. 3

   Cut the pork loin into 4–5 cm pieces. Marinate in the adobo for at least 2 hours in the fridge (ideally overnight).

   💡 The longer it marinates, the deeper the flavour.

4. 4

   In a casserole, heat the oil over medium-high heat. Sear the marinated pork pieces on all sides until browned, 3–4 minutes.

5. 5

   Pour the remaining adobo over the meat. Add water or stock to cover. Bring to the boil, reduce to low heat, cover and cook for 70–80 minutes until the meat is very tender.

6. 6

   If there is a lot of sauce, uncover and reduce over medium heat for 10 minutes until the adobo thickens and coats the meat. Adjust salt and serve.