Name: Adobo Pork Roast
Yield: Serves 6 to 8
Cuisine: Mexico
Ingredients: 2 cups homemade chicken stock or your favorite canned broth; 1 tablespoon dried oregano (preferably Mexican); 2 large bay leaves; 3 whole cloves; 4 large dried ancho or mulato chiles; 3½-to 4-pound boneless pork shoulder or butter; Salt and freshly ground pepper to taste; 2 or 3 dried guajillo or New Mexico chiles; 1 teaspoon cumin seeds; 1 cup diced tomatoes, fresh or canned; 3 tablespoons chopped garlic; 2 tablespoons olive oil; 2 cups chopped white onions; 1 dried chipotle chile; 12 peppercorns; ½ teaspoon fennel seeds

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

This recipe came from the Mexican kitchen crew at my restaurant in Santa Rosa, California, and was a favorite at staff meals. The process is a little different from the previous recipes, because the meat is cooked on the stovetop and the sauce is prepared separately. (For more information on the chile varieties.) The long list of suggested accompaniments is traditional; you can make as few or as many of them as you like.