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Adobo Chili Spice (pork)

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Adobo Chili Spice Mix for Pork

4 ancho or California dried chiles (4 to 6)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
3 cloves garlic, peeled
juice of 1 orange, 1 lemon and 1 lime

Remove the seeds and veins from the chilies, tear the chilies into small pieces, and soak them in warm water until they begin to swell, about 30 minutes. Drain, reserving the water.
Combine the ingredients in blender or food processor and blend to a not-too-smooth texture (there should still be pieces of chili identifiable in the paste). If more liquid is needed to blend, add a little of the soaking liquid.
Makes 1 cup, enough for 6-8 chops or 2 pounds of cubed pork. Can also use on chicken or turkey parts, but do not marinade these overnight.

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5 thoughts on “Adobo Chili Spice (pork)”

  4. i never had trouble before with printing a recipe from this site, but for some reason the print friendly will not show the recipe, it is showing the article about if your new to this site. can you help me?

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  5. This adobo chili spice pork recipe is a new favorite! I used a mix of adobo chili powder and smoked paprika, and it added a delicious depth. I served it with rice and beans, and the whole family loved it. For anyone else trying this, a squeeze of fresh lime over the top really brightened up the flavors.

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  7. I made this Adobo Chili Spice Pork, and it was a hit! 🌶️🍖 The key was marinating it overnight to really let the spices sink in. I served it in tacos with a fresh avocado salsa, and the combination was perfect! Has anyone else tried slow-cooking this recipe? I’m curious how it would turn out using a pressure cooker for extra tenderness!

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