By Zarela Martínez
This useful adobo also works well with other cuts. It makes a great marinade for pork chops. The purée should be the consistency of a heavy paste, not a sauce. It can be made up to 2 days ahead and stored in the refrigerator, tightly covered.
Wash and griddle-dry the chiles by the directions. As they are done, place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Drain the chiles and place in a blender with all the remaining ingredients. Add ⅓ cup