Pork Adobo Recipe

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Pork Adobo
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  1. Cover 4 dried ancho peppers with water. Let soak for 20 minutes. Drain the peppers reserving the water. Slit peppers open and discard the stems and seeds. Put the pepper and 1/4 cup of soaking liquid in a food processor or blender. Add vinegar, garlic, salt, cumin, oregaon, pepper, ground coriander, and cinnamon. Process to a smooth paste. Pour paste into a large bowl or zip lock bag and add the cubed pork. Toss to coat meat with marinade. Refrierate for at least 12 hours turning occasioinally.
  2. Heat in a large, heavy dutch oven over medium heat, add vegetable oil and onions. Cover and cook, stirring often, until onions are softened but not browned, about 5 minutes. Add the pork, marinade and tomatoes. Reduce heat, cover the pan and simmer until tender, 1 1/2 to 2 hours. Remove meat to a bowl and keep warm. Spoon fat off sauce then boil the sauce over high heat until a bit thickened. Serve over hot rice or warmed flour or corn tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8892.9 Kcal (37233 kJ)
Calories from fat 8168.73 Kcal
% Daily Value*
Total Fat 907.64g 1396%
Cholesterol 979.56mg 327%
Sodium 3456.74mg 144%
Potassium 5943.16mg 126%
Total Carbs 46.06g 15%
Sugars 21.13g 85%
Dietary Fiber 11.58g 46%
Protein 132.61g 265%
Vitamin C 48.6mg 81%
Iron 5.6mg 31%
Calcium 410.9mg 41%
Amount Per 100 g
Calories 446.02 Kcal (1867 kJ)
Calories from fat 409.7 Kcal
% Daily Value*
Total Fat 45.52g 1396%
Cholesterol 49.13mg 327%
Sodium 173.37mg 144%
Potassium 298.08mg 126%
Total Carbs 2.31g 15%
Sugars 1.06g 85%
Dietary Fiber 0.58g 46%
Protein 6.65g 265%
Vitamin C 2.4mg 81%
Iron 0.3mg 31%
Calcium 20.6mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 252.7
  • 250

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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