Our neighbor shared this recipe with me. It is very good. I used cubed pork butt, but any cut of pork that flips your switch will work.


That Adobo sauce is really easy to make. Just clean and devein a half dozen Guajillos, peel 3 garlic cloves, and simmer until the peppers are tender. Put the peppers, garlic, 1/2 tsp cumin, 1 tsp Mexican Oregano and a cup of the broth from simmering the peppers into a blender and make a smoothie. Meanwhile simmer the cubed pork with 1/2 cup water and a bay leaf. When the sauce is ready, pour through a strainer to take out any bits that didn’t chop up in the blender, and simmer for 10 minutes or so until the pork is tender.

My recipe is similar, but I use other dried chiles in addition to the guajillos. It is awfully good. Chili Colorado is a favorite around here. I like to make batches of the chili sauce ahead of time (it freezes well too), and take a bag of it hunting with me. I’ll pull the loins off of a big boar hog that nobody wants to mess with, fire up a cast iron pot (or disco) and make a batch at camp. Tender, bold, & delicious. Add rice & beans, toast some torts, and get after it.

Adobo, enchilada sauce, tamale sauce (mixed in the meat) etc you can’t beat using dried chili pods. I’ve tried the pre-ground powders for comparison and they’re not nearly as good as the dried pods.

Great post!

New one for me.

A good chili sauce is versatile. I keep air tight tubs of Guajillo, Cascabel, Arbol, and Ancho in the pantry.

Roger that Sir. Good stuff.

Hope yall are well.

Awesome!

👍👍

thanks

I just got the fixings.