StewsMediumFree

Michoacán-Style Pork Adobo

Name: Michoacán-Style Pork Adobo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 4 tbsp Apple cider vinegar; 500 ml Pork stock or water; 2 Oranges (fresh juice); 3 Whole cloves; 2 tbsp Vegetable oil; 6 Dried guajillo chillies; 5 cloves Garlic cloves; 1 tsp Dried oregano; 1 tbsp Salt; 1 tsp Ground cumin; 1 sprig Fresh thyme sprig; 1200 g Pork shoulder, cut into pieces; 3 Allspice berries; 3 Dried ancho chillies; 0.5 White onion; 1 tsp Black pepper

150 min (30 prep + 120 cook) Medium 6 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Pork in guajillo and ancho chilli sauce, Michoacán-style, sweet-sour and aromatic.

About this recipe

Michoacán-style pork adobo is one of the most representative stews of Michoacán cuisine. The pork is marinated and cooked in a guajillo and ancho chilli sauce with spices, vinegar and orange, creating a sweet-sour, spicy and deeply aromatic stew. It is the perfect companion to Michoacán-style red rice and freshly made corn tortillas.

History & Origin

Adobo - from the Spanish 'adobar', meaning to marinate or season - came to Mexico with the Spanish conquistadors, who used vinegar and spice mixtures to preserve meats on long voyages. However, indigenous Mexican cooks completely transformed this technique by incorporating native dried chillies, creating a new culinary language that fused the European with the pre-Hispanic. In Michoacán, pork adobo has very particular characteristics: the combination of guajillo chilli for red colour and fruity flavour, with ancho chilli for depth and slight sweetness, together with apple or pineapple vinegar - an influence of the Michoacán convents where nuns produced artisan vinegars - gives it a unique sweet-sour profile. Michoacán's famous citrus orchards also influence the recipe: fresh orange juice softens the vinegar's acidity and adds an aromatic brightness to the adobo. The famous Michoacán carnitas - Mexico's most celebrated - were born as a cousin of adobo: same meat, same region, different technique. Adobo is cooked in sauce whilst carnitas are fried in their own fat, but both share that generosity and uncompromising flavour that defines Michoacán cuisine.

Estimated cost

£14.00

Total cost

£2.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

36g

Protein

20g

Carbohydrates

24g

Fat

Fibre

700mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and toast the guajillo and ancho chillies on a dry griddle for 30 seconds. Soak in hot water for 20 minutes. Blend with the vinegar, orange juice, garlic, onion, cumin, allspice, cloves, oregano, thyme and salt until smooth. Strain.
2
Cut the pork into 4-5 cm pieces. Season with salt and pepper. Marinate in half the adobo for at least 1 hour.
💡 Marinating overnight in the fridge gives the best result.
3
Heat the oil in a casserole over high heat. Sear the marinated pork on all sides until well browned. Remove and set aside.
4
In the same casserole, pour in the remaining adobo and fry for 5 minutes over medium-high heat, stirring to prevent it sticking. Return the seared meat.
5
Add enough stock or water to nearly cover. Cover and cook over low heat for 1.5-2 hours until the meat is very tender. Uncover for the last 20 minutes to concentrate the sauce.
💡 In a pressure cooker: 40 minutes at high pressure.
6
Adjust salt and serve with Michoacán-style red rice, refried beans and warm corn tortillas. Garnish with pickled red onion.