Roast Pork with Pasilla Adobo Sauce

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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6 pasilla chiles, stems and seeds removed
2 cups chicken broth
1 medium onion, chopped
3 cloves garlic, chopped
3 Tbsp. vegetable oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano, crushed
2 Tbsp. vinegar
1 cup beer
3 pound pork roast


Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, and add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the mixture into a blender and puree until smooth.

Make deep gashes into the pork roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425F and place the pork on a rack on the middle shelf, and immediately reduce the heat to 350F. Cook the meat for 30-45 minutes per pound or until the internal temperature of the roast reaches 185F. Baste the pork frequently with the sauce. Place some foil over the top of the roast if it starts getting too brown.

Yields 6 servings.

Recipe by Dave Dewitt.