Adobo is a marinade of chile peppers, paprika, and vinegar commonly used with pork.
This is a style of adobo popular in New Mexico; it can also be made with beef.
In the Southwest, this stew would be served with rice and sopapillas, but flour or corn tortillas can be substituted.
Cover with boiling water in small bowl:
4 dried ancho or 6 dried New Mexico (red Anaheim) chile peppers
Let soak for 20 minutes. Drain the peppers, reserving the water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ cup of soaking liquid in a food processor or blender.
1/3 cup cider vinegar
4 garlic cloves, peeled
1 teaspoon salt
1 teaspoon cumin seeds
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon ground coriander
Pinch of ground cinnamon
Process to a smooth paste. Pour the paste into a large bowl and add:
3 pounds Boston- style pork shoulder or butt, boned, trimmed, and cut into 2- inch cubes, 4 pounds country style ribs, trimmed, or 3 ½ pounds pork shoulder blade steaks
Toss to coat the meat with the marinade. Cover and refrigerate for at least 12 hours, or up to 3 days, turning the meat occasionally. Heat in a large Dutch oven over medium heat:
2 tablespoons vegetable oil
Add and cook, stirring often, until softened but not browned, about 5 minutes:
1 cup chopped onions
Add the pork, with all the marinade, along with:
1 ½ cups peeled, seeded, 311, chopped tomatoes
Reduce the heat, cover, and simmer until the pork is tender, 1 ½ to 2 hours. Remove the meat to a serving bowl and keep warm. Spoon off the fat from the sauce, then boil the sauce over high heat to thicken. Taste and adjust the seasonings. Pour the sauce over the meat and stir to coat it.