Adobo, or roasted pork, is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a one-pot meal. For a more authentic South American meal, replace the rice and broth with 3/4 cup quinoa and 1 cup broth. You can use boneless frozen pork chops without increasing the cooking time. However, if they are frozen with the bone in, you may need to allow 10 extra minutes in the oven. You can also substitute flank steaks or chicken pieces with good results.–Elizabeth Yarnell
LC Apt Ancho Description Note
We got a chuckle out of the following note from the author. “Ancho chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They’ve been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder substitute.” Prunes with a bite. What do you think—an apt ancho description?
Adobo Pork Recipe
- Quick Glance
- 15 M
- 1 H
- Serves 2
- Canola oil spray
- 1 cup Arborio rice
- 1 cup plus 2 tablespoons broth (beef, chicken stock, or vegetable broth) or water
- 2 ancho chiles, stemmed, seeded, and chopped
- 1/4 large onion, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons cider vinegar
- 1/4 cup fresh orange juice
- 2 teaspoons fresh lime juice
- 1/2 to 3/4 pound center-cut and deboned pork chops, 1 inch thick
- One 15-ounce can corn, drained
- 1 green bell pepper, cored, seeded, and cut into 1-inch strips
- 1. Preheat the oven to 450°F (230°C).
- 2. Spray the inside and underside of the lid of a cast-iron Dutch oven with canola oil.
- 3. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the liquid, reserving 1 tablespoon, and stir to even it out.
- 4. In a small bowl, stir together the remaining 1 tablespoon broth with the chiles, onion, oregano, cumin, pepper, allspice, vinegar, and orange and lime juices.
- 5. Place the pork chops in the pot and pour half the mixture over them. Add the corn and bell pepper and pour in the rest of the spice mixture.
- 6. Cover and bake for 45 minutes. Serve immediately.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!