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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