Ancho Chiles Stuffed with Pork in Adobo Sauce

As one of the most popular dishes at Mestizo during our Chile Pepper Festival, we think that this combines some of the best that Mexico has to offer. Chiles and pork, cooked only as you would find in any Mexican kitchen. It may look complicated, but is relatively simple and can be made at home
by Mestizo
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For the Adobo Sauce

  • 4 Ancho chiles, chopped
  • ½ onion, chopped
  • 5 tomatoes, de skinned and de seeded
  • ¼ cup of vinegar
  • 1 cup of orange juice
  • 3 cloves garlic
  • 1 teaspoon crushed cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed cinnamon sticks
  • Vegetable oil as needed

For the Stuffing

  • 12 Ancho chiles, rehydrated in hot water until tender. (de seed and de-vein)
  • 1kg of cooked pork, shredded. (use a slow cooking joint, such as shoulder or leg)

For the Salsa (all finely chopped)

  • 2 manzano chiles
  • 2 habanero chiles
  • 1 sweet onion
  • 12 sprigs of thyme
  • ¼ cup of Apple cider vinegar
  • Salt & pepper to taste

For the Adobo Sauce, place all the ingredients into a blender, (except the oil). Strain and in a hot oiled frying pan, cook the sauce. When boiling, add the shredded pork, return to the boil, then simmer, ensuring it does not run out. Reserve.

For the Salsa, marinate all the chopped ingredients in the apple cider vinegar. Stuff the pork and adobo mixture into the ancho chiles, covering with extra adobo sauce.

Serve with the salsa marinade.

http://www.mestizomx.com/

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