Lorenza Ávila

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Recipe of Pig with Adobo

Pig with Adobo

35 mins
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Some pork medallions with a homemade marinade sauce; This takes a combination of chili peppers and spices that are perfect for pork. It is a simple dish to make and that you can accompany with a fluffy and rich white rice. Prepare it for everyone at home, they will love it.
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4 portions
  • 6 dried guajillo chili peppers
  • 4 dry ancho chile peppers
  • 1/4 cups onion, finely chopped
  • 4 cloves garlic
  • 1/2 tablespoons Dried oregano
  • 1/2 tablespoons dry thyme
  • 1/2 tablespoons cinnamon
  • 1/2 tablespoons cumin
  • 1/4 cups apple vinegar
  • 4 pork medallions
  • 3 tablespoons olive oil
  • 3/4 cups chicken soup
  • 3/4 cups cream


In a pan, cook the chilies until lightly browned (do not allow them to burn). Remove from heat and clean chiles by removing their veins, seeds and branches.
Boil the chilies in 3 cups of water and cook for 20 minutes or until they are hydrated. Separate the chiles from the water and save the water for later use.
In a blender combine the chilies with 2 tablespoons onion, 2 garlic, 1 tablespoon of salt, 1 tablespoon of sugar, and all the spices. Add a little of the water with chili to a consistency of marinade (of sauce).
In a marine plastic bag the medallions with half the marinade sauce in the refrigerator. You can marinate from 40 minutes to 1 hour.
Pre-heat the oven to 200 degrees Celsius.
In a hot pan, olive oil. Brown the medallions for 4 minutes on each side. Put in a baking dish and bake for 10 minutes.
While the medallions are cooked in a pan brown the onion and remaining garlic in 2 tablespoons of oil and add the remaining marinade. Add chicken broth and cream if desired. Season
Serve the sauce over the pork medallions and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Angelica Cruz
17/04/2019 11:54:25
Maria Rojas
09/10/2018 02:05:41
luis gerardo castillo
24/03/2018 23:01:40
Difiero un poco sobre la receta original del adobo...saludos

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