Cooking For A Crowd - Large Sized Main Dish Recipes
 Pork Adobo Recipe
Recipes for Quantity Cooking


Pork Adobo

1 lb., 8 oz. onions, rough chopped

6 oz. poblano pepper, seeded, rough chopped

3 oz. ancho chile, rehydrated if dried, seeded, rough chopped

3 oz. garlic, chopped

1/2 C. prepared mole sauce

3 qts. chicken broth

10 oz. all-purpose flour

2 T. coarse salt

1-1/2 t. ground black pepper

6 lbs. pork tenderloin, trimmed

3/4 C. vegetable oil

2 cinnamon sticks

3 bay leaves

4 oz. granulated sugar

1/3 C. blackstrap molasses

1/3 C. chili power

3 T.  ground cumin

3 T. ground Mexican oregano

2 lbs., 4 oz. plum tomatoes, seeded, quartered

6 oz. red bell pepper strips

6 oz. yellow bell pepper strips

6 oz. poblano pepper strips

24 squares baked cornbread

3/4 to 1 C. cilantro, chopped, garnish

Combine onions, poblano, ancho chile, garlic and mole in container of electric blender. Add broth; blend into puree. Set puree aside.

Combine flour, coarse salt and pepper in shallow pan. Cut pork into 1-inch cubes; dredge meat in seasoned flour. Sear meat in hot oil in small batches in large pot. Drain off oil. Add cinnamon, bay leaves, sugar, molasses, chili powder, cumin and oregano to pot. Stir in reserved puree. Bring mixture to simmer; cook 20 minutes over low heat.

Add tomatoes to pot; simmer 10 minutes longer. Remove cinnamon sticks and bay leaves. Stir in bell peppers and poblano strips; simmer 7 to 10 minutes until pepper strips soften slightly.

For each serving, ladle 8 oz. (1 cup) hot pork adobo over one square baked cornbread. Sprinkle adobo with cilantro.

Yield: 24 servings.

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