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Adobo Sauce
Recipe Yield: 

4  each  Ancho or Mulatto chiles, large, dried
2  each  Guajillo or New Mexico chiles, dried
1  each  Chipotle chile, dried
2  cups  White onion, chopped
1/2  tsp.  Fennel seeds
1  Tbsp.  Oregano (preferably Mexican)
1  tsp.  Cumin seed
3  Tbsp.  Garlic, chopped
1  cup  Crushed tomatoes, canned
1  Tbsp.  Brown sugar
2  Tbsp.  Olive oil
2  cups  Pork cooking stock, defatted
   Salt and pepper to taste.
  • Stem and seed the chiles and place in a bowl. Add enough boiling water to cover and allow chiles to soften for 30 minutes. Drain, reserving liquid and add chiles to a blender along with onion, fennel, oregano, cumin, garlic, tomatoes and brown sugar and puree till very smooth.
  • Heat a deep saucepan with the 2 tbsp. oil and add chile puree and cook over moderate heat for 4-5 minutes, stirring constantly.
  • Add strained and defatted pork stock along with a cup or so of the reserved chile soaking liquid and simmer uncovered over moderate heat for 15 minutes or so.
  • Taste and season with salt and pepper.
  • Add additional stock to desired consistency.
  • Pull pork apart into bite size chunks and return to sauce and simmer another 10 minutes or so to heat through.
  • Serve in bowls passing accompaniment to add as desired.
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