Pork with Adobo
Some pork medallions with a homemade adobo sauce; this features a combination of chiles and spices that pair perfectly with pork. It is a simple dish to make and can be served with fluffy and delicious white rice. Prepare it for everyone at home, they will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 6 dried guajillo chiles
- 4 dried ancho chili peppers
- 1/4 cups onion, finely chopped
- 4 cloves garlic
- 1/2 tablespoons dried oregano
- 1/2 tablespoons dried thyme
- 1/2 tablespoons cinnamon
- 1/2 tablespoons cumin
- 1/4 cups apple cider vinegar
- 4 pork medallion
- 3 tablespoons olive oil
- 3/4 cups chicken broth
- 3/4 cups sour cream
Preparation
35 mins
0 mins
Medium
- In a skillet, cook the chiles until they are slightly browned (do not let them burn). Remove from heat and clean the chiles by removing their veins, seeds, and stems.
- Bring the chiles to a boil in 3 cups of water and cook for 20 minutes or until hydrated. Separate the chiles from the water and save the water for later use.
- In a blender, combine the chiles with 2 tablespoons of onion, 2 garlic cloves, 1 tablespoon of salt, 1 tablespoon of sugar, and all the spices. Add some of the chile water until you achieve a consistency of adobo (sauce).
- In a plastic bag, marinate the medallions with half of the adobo sauce in the refrigerator. You can marinate them for 40 minutes to 1 hour.
- Preheat the oven to 200 degrees Celsius.
- In a skillet, heat the olive oil. Sear the medallions for 4 minutes on each side. Place them in a baking dish and bake for 10 minutes.
- While the medallions are cooking, in a pot, sauté the remaining onion and garlic in 2 tablespoons of oil and add the remaining adobo. Add the chicken broth and cream if desired. Season.
- Serve the sauce over the pork medallions and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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