Pork Adobado

Pork Adobado is a rich and flavorful Mexican dish featuring tender pork marinated in a spicy adobo sauce made from dried chilies and spices. This low-carb recipe brings authentic Mexican flavors to your table while keeping it healthy and satisfying.

Ingredients

• Pork shoulder - 400 grams, cut into bite-sized pieces
• Dried guajillo chilies - 4 pieces, seeds removed
• Dried ancho chilies - 2 pieces, seeds removed
• Garlic - 4 cloves, minced
• Apple cider vinegar - 60 ml
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 250 ml

Steps

1. Soak the guajillo and ancho chilies in hot water for about 15 minutes until softened.
2. In a blender, combine the softened chilies, minced garlic, apple cider vinegar, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little water if necessary to achieve a sauce-like consistency.
3. In a large bowl, add the pork pieces and pour the adobo sauce over them. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
4. Heat the olive oil in a large skillet over medium-high heat. Remove the pork from the marinade (reserve the marinade) and add it to the skillet. Sear the pork on all sides until browned, about 5-7 minutes.
5. Add the reserved marinade and remaining water to the skillet, stirring well. Bring to a simmer and reduce heat to low. Cover and cook for about 30 minutes, or until the pork is tender and the flavors have melded.
6. Serve hot, garnished with fresh cilantro or lime wedges if desired.

Nutrition

• Calories: 380
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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