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Pork Shanks in Red Adobo

Pork Shanks in Red Adobo

Recipe by Puro Antojito Facebook

Imported by Ciro Peraloca on SeeMeCook

Pork shanks coated in a thick red adobo made with guajillo and ancho chiles, tomatoes, spices, and orange. They are slow-roasted until the meat is very tender, pulls away from the bone, and the sauce reduces and browns at the end.

4 servings225 minMexican

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Ingredients

  • pork shanks (Amount not specified in the source)
  • garlic for seasoning (Amount not specified; use to season the pork shanks)
  • salt (To taste)
  • pepper (To taste)
  • orange juice (Amount not specified)
  • guajillo chiles (Rehydrated; amount not specified)
  • ancho chiles (Rehydrated; amount not specified)
  • tomatoes (For blending into the adobo; amount not specified)
  • onion (For blending into the adobo; amount not specified)
  • garlic for the adobo (Amount not specified)
  • vinegar (Amount not specified)
  • oregano (Amount not specified)
  • cumin (Amount not specified)
  • clove (Amount not specified)
  • broth (A little, according to the source; amount not specified)

Steps

  1. 1

    Season the pork shanks with garlic, salt, pepper, and orange juice.

  2. 2

    Rehydrate the guajillo and ancho chiles.

  3. 3

    Blend the rehydrated chiles with the tomatoes, onion, garlic, vinegar, oregano, cumin, clove, and a little broth until a thick red adobo forms.

  4. 4

    Coat the pork shanks well with the adobo and let them marinate. The source does not specify the marinating time.

  5. 5

    Arrange the pork shanks in a baking dish and pour all the adobo over them.

  6. 6

    Cover the baking dish and slow-roast until the meat is very tender and pulls away from the bone. The source does not specify the oven temperature or roasting time.

  7. 7

    Uncover at the end and continue roasting until the pork shanks are browned and the sauce has thickened.

Notes

The source does not provide quantities, oven temperature, marinating time, or roasting duration. These details should be adjusted according to the size of the pork shanks and the oven.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • main course
  • Mexican cuisine
  • baked
  • pork
  • adobo
  • festive food
  • September 15

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