Carne Adobada Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Soak the toasted chiles in hot water for 20 minutes, then blend with garlic, cumin, oregano, apple cider vinegar, salt, and black pepper until smooth.

2. 2

   Marinate the Pork

   Cut the pork shoulder into large chunks and place it in a bowl. Pour the blended adobo sauce over the pork, making sure it is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

3. 3

   Cook the Pork

   In a large pot, heat the vegetable oil over medium-high heat. Add the marinated pork and sear on all sides until browned. Remove the pork and set aside.

4. 4

   Sauté the Aromatics

   In the same pot, add diced onion and bay leaves. Sauté until the onion is translucent.

5. 5

   Simmer

   Return the pork to the pot and add water. Bring to a boil, then reduce the heat. Cover and let simmer for about 2 hours, or until the pork is tender and easily pulled apart.

6. 6

   Serve

   Shred the pork with two forks and serve with tortillas, rice, or beans.