Adobo Marinated Pork Chops
Adapted from Leite's Culinaria
  • For the paste:
  • 5 dried chipotle chiles
  • 4 dried ancho chiles
  • 1 t. ground cumin
  • 1 t. whole coriander seeds
  • ½ t. ground allspice
  • ½ t. ground cinnamon
  • 1 t. dried mexican oregano
  • 5 garlic cloves
  • 2 shallots
  • 3 T. red wine vinegar
  • 4 T. white wine vinegar
  • Salt to taste
  • For the porkchops:
  • 6 pork chops
  • Lime wedges, for serving
  1. First, toast your dried chiles in a dry cast iron skillet (like this one) over medium heat until you can smell them and they brown lightly -- but don't get them so hot they burn. You aren't cooking them -- just getting the juices flowing again. Once the skillet is hot, this should take 2 or 3 minutes on each side. Once they're nice and toasty, cover them with water (I used about 2 cups, but the precise measurements don't matter here). Remove from heat and allow to soak for 30 minutes.
  2. Once the chiles are done soaking, drain the water, but don't discard it! You can use it to thin the paste later. Roughly chop the shallots and garlic, and combine all the paste ingredients in the food processor. Whiz the ingredients a few times, and thin the paste with the chile-soaking water if you need to. You want the paste to be smooth, so the mixture should be wet enough to blend thoroughly, but not watery. Mine was about the texture of greek yogurt -- thinner than peanut butter, but thicker than a smoothie. At this point, you can set aside the paste in an air-tight container and it will keep for a couple of months in the fridge.
  3. If you are making adobo-marinated pork chops, spread about half of the paste you made above on both sides of the six pork chops. Cover and let the chops marinate in the fridge -- I left mine in for only 30 minutes, but they would be even better if you let them marinate overnight.
  4. When you're ready to cook, preheat the oven to 350 degrees. Bake the chops in an aluminum foil-lined pan for 20-25 minutes, checking periodically to make sure the paste isn't burning. Serve with lime wedges.
Nutrition Information
Serving size: 6
Recipe by leighto-greato at