Chile Pasilla Adobo Pork ~ Carne Adobada

By garciamoss

Ingredients

• For the Pork:
• 5 chile pasilla, stems and seeds removed
• 2 cloves garlic, sliced
• 1 teaspoon crushed Mexican oregano
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 to 2 chipotles in adobo
• 1 tablespoon apple cider vinegar
• 1/2 cup crushed or finely diced fresh pineapple
• 1 1/2 pounds pork boneless country-style ribs, sliced into 1-inch pieces
• 3/4 cup low sodium chicken broth, reserved for cooking
• For the Guacamole:
• 2 Roma tomatoes, seeded and diced
• 1/3 cup white onion, diced
• 1 clove garlic, minced
• 1 to 2 serrano or jalapeño peppers, minced
• 1/4 cup cilantro, chopped
• 2 large avocados, diced or mashed
• Juice of 1 lime
• 1/4 teaspoon pepper
• Salt to taste

Preparation

Step 1

1. Add the chile pasilla to a sauce pan, cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Add all of the remaining ingredients for the marinade, minus the pineapple and pork. Blend on high until smooth. Taste for salt. Pour the marinade over the pork; stir well to coat evenly. Fold in the pineapple, cover and chill for a few hours or overnight.

2. Once marinated, remove from refrigerator 30 minutes before cooking. Preheat 3 tablespoons of olive oil to medium heat in a large skillet for 3 to 4 minutes. Add the pork, spread out evenly and cook, stirring often, for a few minutes. Reduce the heat, add 3/4 cup chicken broth and stir well. Cover and continue cooking until sauce reduces and thickens, 25 to 30 minutes.

3. While the pork is cooking, prepare the guacamole. Combine all of the ingredients in the order listed. Stir well to combine, taste for salt, and cover until ready to serve.

4. Serve the carne adobada with a side of rice and beans and guacamole. Great for tacos, burritos, tostadas or sopes.