Introduction

Based on a recipe from the cookbook “Cooking One On One” by John Ash.

This adobo pork roast is bold, cozy, and made for a crowd. The pork simmers until tender, then gets bathed in a rich red chile sauce, and accompanied with crunchy, fresh toppings. I’ve cooked my way through several recipes in the cookbook “Cooking One On One by John Ash”, (shop for it here), and I’m sharing it with you because it is one of my favorites. I hope you enjoy.

As an Amazon affiliate, I may make a small commission on the sale of this book at no cost to you.

Some Helpful Tips To Consider

• Brown hard, then simmer low. A deep sear builds the base so the sauce sings.
• Save the liquids. You’ll use both the pork stock and chile soaking liquid to build the sauce.
• Blend until silky. Puree the chiles, aromatics, and tomatoes until very smooth for a glossy finish.
• Make ahead friendly. Chill the strained stock separately from the pork to easily remove fat and reheat later.
• Helpful tools: a heavy Dutch oven or braiser, a good blender (shop), and a fine strainer (shop).

Ingredients

Here’s what you’ll need.

For the pork

• 2 tablespoons olive oil
• 3 1/2- to 4-pound boneless pork shoulder or butt
• 2 cups homemade chicken stock or your favorite canned broth
• 2 large bay leaves
• 3 whole cloves
• 12 peppercorns
• 2 cups chopped white onions
• 1/2 teaspoon fennel seeds
• 1 tablespoon dried oregano
• 1 teaspoon cumin seeds
• 3 tablespoons chopped garlic
• 1 cup diced tomatoes, fresh or canned
• 2 tablespoons olive oil
• Salt and pepper to taste

For the sauce

• 4 large dried ancho or mulato chiles
• 2 or 3 dried guajillo or New Mexico chiles
• 1 dried chipotle chile

Accompaniments

Finely shredded green cabbage, sliced radishes, cilantro, chopped fresh tomatoes and chiles, fresh raw sweet corn, lime wedges, sliced avocado, tortilla chips

Instructions

TO PREPARE THE PORK:  In a large heavy-bottomed pot, heat the olive oil and brown the pork on both sides over high heat. Add the stock, bay leaves, cloves, peppercorns, and enough water to cover by half an inch or so. Bring the liquid to a boil over medium heat, skimming off and discarding any scum that rises to the surface (it sounds awful and doesn’t look much better, but it’s nothing to worry about). Reduce the heat, cover the pot, and simmer for 2 to 2 1/2 hours, or until the pork is very tender.

Remove the pork from the pot and set aside. Pour the liquid through a strainer into a bowl, discarding the solids. Let the liquid sit for a few minutes while the fat rises to the surface, and then skim off as much of the fat as possible (it’s the oily liquid floating on top).

(If you are making this ahead, refrigerate the strained stock separately from the pork. The congealed fat can then easily be removed from the surface.)

TO MAKE THE SAUCE:  Remove the stems and seeds from the chiles and place them in a bowl. Cover them with boiling water and set aside to soften for 30 minutes (do your best to keep them submerged while they soak).

Saving the soaking liquid, transfer the chiles to a blender along with the onions, fennel, oregano, cumin, garlic, and tomatoes, and puree until very smooth.

In a large saucepan, heat the olive oil and add the chile puree. Cook over medium heat for 4 to 5 minutes, stirring constantly. Add 2 to 3 cups of the strained and defatted pork stock, along with a cup or so of the reserved chile soaking liquid, and simmer uncovered over moderate heat for 15 minutes. If the sauce seems too thick, you can add additional stock. Season with salt and pepper to taste.

Slice the pork and add it to the sauce. Simmer for 5 minutes or so to allow the meat to warm through and absorb the flavor of the sauce. Serve the stew in bowls, passing the accompaniments as desired.

Notes and variations

• Make ahead: The pork and strained stock can be chilled separately. Skim the congealed fat, then finish the sauce and reheat gently.
• Slow cooker option: After browning, cook the pork on Low 6 to 8 hours. Build the sauce on the stovetop as written, then add sliced pork to warm through. Great for crockpot roast searches.
• Heat level: Chipotle brings smoky heat. For milder sauce, use only half a chipotle or omit and add more ancho.

Closing

This is the kind of pork dinner that makes the whole house smell incredible. Pile it into warm bowls, pass the crunchy toppings, and let everyone build their favorite bite. If you make it, leave a comment, share with a friend, or pin it for later so you can find it fast on a busy weeknight. Enjoy, and until next time… Savor the gathering! 🍽️❤️