Pork Adobado (Happy Cinco de Mayo!)

May 5, 2014 · 11 comments

in dairy-free,healthy,mexican/tex-mex,pork

For a while there, about half our meals were coming from Mexican Everyday, or at least it felt like it. It still remains one of my favorite cookbooks, but I was thinking the other day that it’s been far too long since I’ve made something from it (well, something new that is – both the red chile chicken and rice with black beans and arbol chile salsa have graced our table in the past few weeks).

Since I’ve been big into marinating and not big into, um, too much work lately, I decided to pick a marinade from the book. I went with a quick adobo marinade. Originally I planned on using this with bone-in chicken pieces, but in the end decided to do a pork tenderloin. That said, you can really pick your favorite meat (or vegetable) and this will work well on it. Promise.

For the marinade, you can use either straight chile powder or an ancho chile puree. I opted for the latter because I recently ordered dried ancho chiles instead of ground (oops), so I already had them on hand. Bayless also calls this a “more harmonious” preparation and, really, it’s about as easy to make as dumping some chile powder out, anyway. The marinade was nice and flavorful, but not spicy. Anchos are dried poblanos, which generally do not have a whole lot of heat. Grilling or searing in cast iron and then roasting will give this some smokiness in addition to the small amount of spice.

We had this alongside some spicy sweet potato fries and roasted asparagus, so after the initial preparation, the meal was pretty hands-off and my oven did all the work.

I know this dish requires marinating so if you’re trying to think of a last-minute Cinco de Mayo meal, this may not be for you. Rest assured, though, I have an absolutely insane amount of Mexican dishes in the blog (and a previous round-up) so you have plenty to choose from!


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{ 10 comments… read them below or add one }

Joanne May 5, 2014 at 5:48 am

I love the sound of a set it and forget it-esque meal! This marinade sounds awesome…I think even the.boy could take this level of heat!


USA Kiwi (Kylee) May 5, 2014 at 10:58 am

We’re big on mexican flavors in our house, this looks great!


Ashley | Spoonful of Flavor May 5, 2014 at 11:09 am

Happy Cinco de Mayo! I definitely need to check out the Mexican Everyday cookbook. If the rest of the recipes are anything like this pork adobado, I know that I will love it!


Jean May 5, 2014 at 3:00 pm

This sounds good, and the cookbook sounds good, too. Does it have any nutritional values & calorie counts? I am trying to watch what I eat. Thanks!


elly May 5, 2014 at 4:18 pm

It doesn’t have nutritional values, but many of the recipes are pretty healthful. If I’m trying to figure out nutritional info, I usually plug it into sparkrecipes.com.


Jean May 5, 2014 at 4:28 pm

Thanks so much!


Erica May 5, 2014 at 10:45 pm

I made this tonight, used chili powder because that’s what I had. Used pork tenderloin and served with rice and a simple salad. It was delicious and the whole house smelled festive. Great recipe, thanks!


elly May 6, 2014 at 8:05 am

Glad you liked it, Erica!


Carol at Wild Goose Tea May 7, 2014 at 7:01 pm

I love pork. I am glad that you chose that. What a rich marinade. So must truly flavor the pork. I always lean toward recipes where I have to relatively nothing and they still taste good. So Yay!


Platanos, Mangoes & Me! June 6, 2014 at 6:18 am

First it looks fantastic. Second, try my friends blog, La Pina en La Cocina and she also puts her posts, like I do in Hispanic Kitchen. She makes the most incredible Mexican Food..tell he I sent you. I am sure you will not be disappointed….


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