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Lomo Of Pork In Red Adobo

world.chef's picture
This lomo of pork in red adobo is a great spanish recipe for pork. Cooked with the flavors of herbs along with onions and the adobo sauce, this lomo of pork in red adobo will wow you guests like magic.
  Boneless pork loin 3 Pound
  Onion 1 , stuck with 1 clove
  Clove 1 , stuck with onion
  Clove 1
  Bay leaf 1
  Salt 1 Teaspoon
For water adobo sauce:
  Water 1⁄4 Cup (4 tbs)
Adobo sauce:
  Ancho chilies 6 (Fresh Or Dried)
  Coarsely chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Canned tomatoes 1 Cup (16 tbs)
  Garlic clove 1
  Oregano 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon (Comino)
  Lard/Oil 2 Tablespoon
  Pork stock 1 1⁄2 Cup (24 tbs)
  Avocado 1
  Salt To Taste
  Pepper To Taste

Put pork, onion stuck with clove, bay leaf, and salt into large kettle or dutch oven; cover with water.
Cover kettle and cook until pork is tender, about 1 1/2 hours.
Remove pork from stock; strain stock and save, discarding onion and bay leaf.
Slice pork into 1-inch slices and return to kettle.
For adobo sauce, first prepare chilies .
Put prepared chilies, onion, garlic, tomatoes, oregano, and cumin into an electric blender.
Blend to a thick puree.
Heat lard in skillet.
Add puree and cook about 5 minutes, stirring constantly.
Stir in pork stock.
Season to taste with salt and pepper.
Pour sauce over sliced pork in kettle.
Cook, uncovered, over low heat for about 30 minutes, or until sauce thickens and coats the meat.
Peel and slice avocado.
Arrange sliced meat on platter.
Garnish with avocado slices, if desired.

Recipe Summary

Main Dish

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