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<\/p>\n<\/p>\n
3\u00a0dried ancho chiles,\u00a0stemmed and seeded<\/p>\n
3\u00a0dried guajillo chiles,\u00a0stemmed and seeded<\/p>\n
3\u00a0dried pasilla chiles,\u00a0stemmed and seeded<\/p>\n
3\u00a0cups\u00a0water<\/p>\n
2\u00a0garlic cloves<\/p>\n
1\/2\u00a0medium onion<\/p>\n
1\u00a0cup\u00a0white vinegar<\/p>\n
1 1\/2\u00a0teaspoons\u00a0coarse salt<\/p>\n
1\/4\u00a0teaspoon\u00a0ground cumin<\/p>\n
1\/2\u00a0teaspoon\u00a0freshly ground black pepper<\/p>\n
1\/2\u00a0teaspoon\u00a0dried oregano<\/p>\n
1\/4\u00a0teaspoon\u00a0ground cinnamon<\/p>\n
2\u00a0pounds\u00a0pork shoulder roast,\u00a0chopped<\/p>\n
2\u00a0tablespoons\u00a0vegetable oil<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 3\u00a0dried ancho chiles,\u00a0stemmed and seeded 3\u00a0dried guajillo chiles,\u00a0stemmed and seeded 3\u00a0dried pasilla chiles,\u00a0stemmed and seeded 3\u00a0cups\u00a0water 2\u00a0garlic cloves 1\/2\u00a0medium onion 1\u00a0cup\u00a0white vinegar 1 1\/2\u00a0teaspoons\u00a0coarse salt 1\/4\u00a0teaspoon\u00a0ground cumin 1\/2\u00a0teaspoon\u00a0freshly ground black pepper 1\/2\u00a0teaspoon\u00a0dried oregano 1\/4\u00a0teaspoon\u00a0ground cinnamon 2\u00a0pounds\u00a0pork shoulder roast,\u00a0chopped 2\u00a0tablespoons\u00a0vegetable oil TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h1>\n
In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.<\/div>\nBlend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.<\/div>\nIn a large bowl or baking dish, mix together the pork and chile pur\u00e9e until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.<\/div>\nIn a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.<\/div>\nServe with beans and rice, or use as a filling for tacos.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"