Manuela
03-28-2008, 10:13 AM
Roast Pork with Pasilla Adobo Sauce
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.
Ingredients:
6 pasilla chiles, stems and seeds removed
2 cups chicken broth
1 medium onion, chopped
3 cloves garlic, chopped
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
2 tablespoons vinegar
1 cup beer
1 3-pound pork roast
Preparation:
Simmer the chiles in the chicken broth for 5 minutes, or until they are soft. Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth. Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight. Preheat the oven to 425 degrees F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350 degrees. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.
Serves: 6
Heat Scale: Mild
Enjoy!
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.
Ingredients:
6 pasilla chiles, stems and seeds removed
2 cups chicken broth
1 medium onion, chopped
3 cloves garlic, chopped
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
2 tablespoons vinegar
1 cup beer
1 3-pound pork roast
Preparation:
Simmer the chiles in the chicken broth for 5 minutes, or until they are soft. Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth. Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight. Preheat the oven to 425 degrees F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350 degrees. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.
Serves: 6
Heat Scale: Mild
Enjoy!