Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Yield
8 servings (serving size: 3 ounces pork)

The Spanish term adobado refers to a dish that has been marinated and that generally contains chiles. In this dish, anchos (AHN-chohs), dried poblano chiles, are used to give the dish some mild heat. Serve with salsa and corn tortillas.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.

Step 2

Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.

Step 3

Prepare grill.

Step 4

Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160° (slightly pink), brushing with reserved chile paste frequently.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

lkf064's Review

lkf064
August 14, 2011
This is really good! The marinade is a little bit time consuming but worth it. It's one of our favorite weekend bbq recipes. Have made it for guests and received rave reviews!

DenverGal's Review

DenverGal
January 22, 2010
This is simply awesome! The only thing I would say is that it's definitely more of a summery dish than a winter one, mostly because of the flavor of the pineapple salsa - but this is a definite hit!