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Pork Adobo
Category: Main Course, Pork
Serves: 8
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Ingredients:
3 poblano chiles, roasted 2 large cloves garlic, chopped 1 medium onion, coarsely chopped Juice of one lime Juice of 1 orange 1/4 c. plus 2 T. cider vinegar 2 T. ancho chile powder or regular chile powder 2 T. soy sauce 1 T. honey or dark brown sugar 1/4 t. cinnamon 1/2 t. ground cumin 1/2 t. dried oregano 1/4 t. black pepper 4-1/2 lb. tied boneless pork loin, from the shoulder end 1 large onion, cut into 8 pieces 1 jalapeño pepper, seeded and finely chopped
Directions:
To roast the chiles, place them directly over a gas flame or under the broiler. Cook until the skin darkens and blisters, turning frequently with tongs. Don’t worry if the skin chars. Put the chiles in a brown paper bag to cool. With a small sharp knife, peel off the skins. Seed and coarsely chop the chiles. In a food processor, combine the poblano chiles, garlic, onion, lime and orange juices, 1/4 c. of the vinegar, chile powder, soy sauce, honey, cinnamon, cumin, oregano and pepper and process to a liquid paste. Pour the chile mixture into a 1 gallon plastic bag or other non reactive container with a tight fitting lid large enough to hold the pork roast. Add the meat and turn to coat well. Seal or cover tightly and refrigerate for 8 to 24 hours, turning the meat occasionally in the marinade. Arrange the onions in a soaked 4-quart clay pot and set aside. In a large heavy skillet, heat the oil over medium-high heat. Add the pork and cook for about 10 minutes, until well-browned on all sides, reducing the heat if necessary to avoid burning. Transfer the meat to the clay pot, using the onion pieces as a rack and placing the fat side up. Remove the pan from the heat, pour the remaining vinegar into the hot pan, and scrape up all the browned bits. Add to the clay pot. Pour in the marinade. Cover the pot and place in a cold oven. Set the temperature to 450° and cook for 30 minutes. Turn the roast over, spoon some of the sauce over the meat, cover, and cook until a quick-read thermometer shows 160°, about 30 minutes. Remove roast to a carving board and let rest 15 to 20 minutes. Discard the onion chunks and pour the liquid into a saucepan. Skim off the fat. Stir in the jalapeño and serve with the meat, which has been cut into 3/4” pieces.