StewsMediumFree

Pork Loin in Dried Chilli Adobo

Name: Pork Loin in Dried Chilli Adobo
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 1000 g Pork loin; 4 Dried ancho chilli; 3 Dried guajillo chilli; 3 cdas Apple cider vinegar; 4 cloves Garlic; 0.5 White onion; 1 cdita Ground cumin; 1 cdita Dried oregano; 2 cditas Salt; 2 cdas Vegetable oil

110 min (20 prep + 90 cook) Medium 6 servings Norte de México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Pork loin marinated in a dried chilli adobo with vinegar and northern Mexican spices.

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.

History & Origin

Adobo is one of Mexico's oldest preservation techniques, combining the pre-Hispanic influence of dried chillies with the vinegar introduced by the Spanish in the sixteenth century. In northern Mexico - Sonora, Chihuahua, Nuevo León - where pigs were introduced early by colonisers, pork adobo became central to home kitchens. Unlike central Mexican adobo (which uses mulato and pasilla chillies), the northern version favours colorado or ancho chilli, the more intensely flavoured northern oregano, and apple cider vinegar. Pork loin, being a low-fat cut, absorbs the adobo flavours particularly well during prolonged marinating.

Estimated cost

£7.60

Total cost

£1.27

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

30g

Protein

12g

Carbohydrates

12g

Fat

2.5g

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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