Photography: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce)

The word adobo comes from the Spanish verb adobar, meaning "to season or marinate" usually in a tangy, vinegary sauce. The author fell in love with adobo's pungency and enjoyed tasting different versions across Mexico. Serve this alongside steamed long-grain rice mixed with corn and cilantro.

How to Make It

Step 1

Heat a large skillet coated with cooking spray over medium heat. Remove stems and seeds from chiles. Tear chiles into large pieces; place in skillet. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan. Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.

Step 2

Combine chiles, garlic, onion, broth, and next 4 ingredients (broth through allspice) in a small saucepan over medium heat. Stir in 1 tablespoon vinegar. Bring to a simmer; cook 5 minutes or until chiles are soft. Remove from heat; cool slightly. Place half of chile mixture in a blender; process until smooth. Pour puréed mixture into a small bowl; repeat procedure with remaining chile mixture.

Step 3

Heat skillet coated with cooking spray over medium-high heat. Add chile mixture; cook 5 minutes, stirring constantly. Remove from heat; stir in sugar and salt. Cool completely.

Step 4

Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag. Add the pork chops to bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasionally. Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.

Step 5

Prepare grill.

Step 6

Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.

Step 7

Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160° (slightly pink), basting frequently with reserved marinade. Remove from heat; top with warm sauce.

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Ratings & Reviews

rkhill's Review

August 01, 2011
I like this - it's very tasty. As for the puree instructions, you puree half because a hot mixture can blow out the top of the blender and you need more room. Then you puree the other half and dump the two halves together. Your other option would be to use an immersion blender on the whole batch at once.

perschef's Review

March 30, 2011
This may be the most poorly written recipe I've ever seen from a professional recipe organization. Why split and then puree? Which mixture do you take the 1/2 cup from - the one with sugar and salt or the other one? VERY convoluted instructions. After reading it multiple times, I'm still not sure I'm doing it correctly.