Adobo Pork Loin - Lomo de Puerco en Adobo, Mami

 

Ingredients

1 lb. (1/2 kilo) pork loin, cut into 1-inch squares

2 ancho chiles, deveined

1 pasilla chile, deveined

1 onion, cut into rings

1 garlic clove

4 black peppercorns

1 whole clove

1 stick of  Mexican (Ceylon) cinnamon

1 cup vinegar (or try 1/2 cup orange juice and 1/2 vinegar)

1/2 tablet Mexican chocolate

j

50 grams lard

5 big carrots, cut into 2-inch x 1-inch pieces

Olive oil, salt, and pepper

To Serve

Spaghetti with Bechamel sauce

Directions

1. Devein the chiles, lightly toast them and allow to cool. 

2. Add the vinegar, onion, garlic, peppercorns, and cinnamon to a blender. Add the toasted chiles and allow to toast for about 10 minutes. Blend the mix to get a smooth puree. 

3. Add the pork to the pressure cooker set over medium-high heat and sear on all sides. Add the adobo mixture and carrots to the pressure cooker and season with salt and pepper. 

4. Pressure cook at high pressure for 15 minutes. Remove from the heat and slow release.