Chile Pasilla Adobo Pork

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Yields 4 Servings


For the Pork

  • 5 chile pasilla stems and seeds removed
  • 2 cloves garlic sliced
  • 1 teaspoon mexican oregano crushed
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 to 2 chipotles in adobo
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh pineapple, crushed or finely diced
  • 1 1/2 pounds country-style pork ribs boneless; sliced into 1-inch pieces
  • 3/4 cup chicken broth low-sodium; reserved for cooking

For the Guacamole:

  • 2 roma tomatoes seeded and diced
  • 1/3 cup white onion diced
  • 1 clove garlic minced
  • 1 to 2 serrano peppers or jalapeño peppers; minced
  • 1/4 cup cilantro chopped
  • 2 avocados large, diced or mashed
  • 1 lime juiced
  • Salt to taste


  1. Add the chile pasilla to a sauce pan, cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Add all of the remaining ingredients for the marinade, minus the pineapple and pork. Blend on high until smooth. Taste for salt. Pour the marinade over the pork; stir well to coat evenly. Fold in the pineapple, cover and chill for a few hours or overnight.
  2. Once marinated, remove from refrigerator 30 minutes before cooking. Preheat 3 tablespoons of olive oil to medium heat in a large skillet for 3 to 4 minutes. Add the pork, spread out evenly and cook, stirring often, for a few minutes. Reduce the heat, add 3/4 cup chicken broth and stir well. Cover and continue cooking until sauce reduces and thickens, 25 to 30 minutes.
  3. While the pork is cooking, prepare the guacamole. Combine all of the ingredients in the order listed. Stir well to combine, taste for salt, and cover until ready to serve.
  4. Serve the carne adobada with a side of rice and beans and guacamole. Great for tacos, burritos, tostadas or sopes.

Recipe from Hispanic Kitchen