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.
