Mains · By James
Chili Adovada (Red Chilies), with Pork
We've had this chili many times in Mexican resorts, and when we found the dried ancho chilies in Mexico (whole and powdered), we brought a bunch home to use in this sharp red chili. This is a recipe combined from online ideas and our own. It's arresting and so compelling, a great contrast to the green chili if you're having a taco feed!
Ingredients
- 3 pounds (1.4 kg) boneless, skinless pork shoulder, cut into 1–1.5 inch cubes (fat removed)
- 2 tbsp (12 g) kosher salt, divided; for table salt, use half as much by volume or the same weight
- 6 whole dried ancho chiles, seeds and stems removed (the equivalent in ancho chile powder would be 4 tbsp)
- 4 whole chipotle chiles canned in adobo sauce
- 1 litre chicken stock
- ½ cup raisins
- 1 cup orange juice
- 2 tbsp white vinegar
- 2 tbsp Asian fish sauce
- 2 tbsp vegetable oil
- 6 medium cloves garlic, minced
- 1 large white onion, diced (about 2 cups)
- 2 tsp dried oregano
- 1 tbsp ground cumin
- 3 bay leaves
- Corn tortillas, cilantro, diced onions, lime wedges, and sour cream for serving
Method
- 1
Pat dry your pork pieces with paper towel. In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1.5–2 hours.
- 2
While pork is marinating in salt, get the chili base started. If you have whole dried ancho chilies: add dried chilis (stems and seeds removed) to a large heavy-bottomed Dutch oven or big stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 4 to 5 minutes. Do not allow to smoke. If you have ancho chili powder: add 1 tbsp vegetable oil to your pot, heat on medium, then add your chile powder and stir fry for a couple of minutes.
- 3
Next, create your chili sauce: add chicken stock, raisins, orange juice, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes (if using powder, just cook 5–6 minutes). Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.
- 4
Once pork has finished marinating in the salt, brown the pork: heat 2 tablespoons oil in your large Dutch oven (or large stock pot) over high heat, until smoking. Add as much of the pork as needed to cover the bottom of the pot (spread around so all pieces are in contact with base of pot) and cook without moving until well browned on one side, about 5–7 minutes.
- 5
Add any remaining pork (no need to brown this, since there is enough browned flavor from browning the rest), the crushed garlic, and most of the diced onion (save ½ cup onion to sprinkle on tortillas when serving). Cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 6 minutes. Add cumin and oregano, and cook, stirring constantly until fragrant, about 2 minutes.
- 6
Add pureed chili mixture to the pot, the 3 bay leaves, and stir together with pork mixture. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2.5 hours.
- 7
Sauce should be thick, with an almost ketchup-like consistency. If too thick, thin with more chicken broth, or just some water. Remove bay leaves, and season to taste with salt.
- 8
Serve in individual bowls, with warm corn tortillas. Have diced white onion, sour cream, cilantro, and lime wedges on the side. The stew is spooned into warm tortillas, topped with condiments and a squirt of fresh lime.
A note from James
Option: pair this red chili with the green chili — compare 2 wonderfully contrasting taco fillings. Chili can be stored in refrigerator for up to 5 days; flavor will improve with time. Drink/wine pairing: red wine of any type, Riesling or Gewurztraminer, or a Mexican beer.
— the end —