Dinner · 75 min · mexican

Adobo de Puerco

A Mexican dinner built around pork shoulder and guajillo chiles — on the table in 75 minutes. At 580 calories and 42g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 lb Pork shoulder
• 8 Guajillo chiles
• 2 Ancho chiles
• 1/2 White onion
• 5 cloves Garlic
• 1 tsp Mexican oregano
• 1/4 cup Vinegar
• 2 Bay leaves
• 2 tbsp Lard

Steps

1. Cut the pork into large chunks and brown hard in lard — deep color now means deep flavor later.
2. Blend the toasted, soaked chiles with onion, garlic, oregano, and vinegar into a thick adobo.
3. Pour the adobo over the pork with the bay leaves and just enough water to barely cover.
4. Braise covered 60 minutes, then uncovered 15, until the pork is tender and the sauce turns dark and glossy.
5. The sauce should cling to the meat, brick red and concentrated.
6. Serve with rice, beans, and warm tortillas. Northern adobo at its most honest.

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