Delicious Pork Ribs in Pasilla Chili Adobo: Easy Mexican Recipe

Updated at: 30/05/2025

Tender, fall-off-the-bone pork ribs bathed in a rich, smoky, and subtly sweet Pasilla chili adobo? Yes, please! This easy Mexican recipe elevates the classic adobo to new heights, transforming humble pork ribs into a culinary masterpiece. The deep, earthy flavor of the Pasilla chilis beautifully complements the richness of the pork, creating a dish that's both comforting and exciting. Forget tough, dry ribs; this recipe guarantees succulent perfection every time, thanks to a simple yet effective cooking method.

Imagine the aroma of slow-cooked pork mingling with the intoxicating scent of smoky chilis – it's pure heaven! This recipe is perfect for a cozy weeknight dinner or a special occasion gathering. Ready to experience the magic? Let's dive into the step-by-step process of creating these unforgettable Pork Ribs in Pasilla Chili Adobo.

Tools Needed

  • Pressure cooker
  • Scissors
  • Blender
  • Saucepan
  • Strainer
  • Frying pan

Ingredients

  • Pork ribs: 1.5 kg
  • Pasilla chiles: 250g
  • Vinegar: 2 tablespoons
  • Oregano: 1 tablespoon
  • Garlic cloves: 6
  • Salt: 2 tablespoons
  • Tomatoes: 2
  • Onion: 1/2
  • Water
  • Cooking oil
  • Granulated broth (optional): 2 tablespoons

Step-by-Step Instructions

Step 1. Prepare the Pork Ribs and Pasilla Chili Sauce

  • Wash the pork ribs. In a pressure cooker, combine the ribs, hot water, a piece of onion, 2 garlic cloves, and 2 tablespoons of salt. Cover and cook until it whistles, then cook for approximately 15 minutes.
  • Remove the stems from the pasilla chiles using scissors. Open the chiles and remove all seeds and veins (optional).
  • In a saucepan, boil the pasilla chiles, 4 garlic cloves, and 2 tomatoes until well cooked.
  • Blend the cooked chiles, garlic, tomatoes, oregano, remaining garlic cloves, peppers, and water until smooth.
Wash the pork ribs. In a pressure cooker, combine the ribs, hot water, a piece of onion, 2 garlic cloves, and 2 tablespoons of salt. Cover and cook until it whistles, then cook for approximately 15 minutes.Remove the stems from the pasilla chiles using scissors. Open the chiles and remove all seeds and veins (optional).In a saucepan, boil the pasilla chiles, 4 garlic cloves, and 2 tomatoes until well cooked.Blend the cooked chiles, garlic, tomatoes, oregano, remaining garlic cloves, peppers, and water until smooth.
Prepare the Pork Ribs and Pasilla Chili Sauce
  • In a saucepan, heat oil and add the blended chile mixture. Strain the mixture.
  • Add 2 tablespoons of vinegar to the strained mixture. Simmer and season with salt and granulated broth (optional). Let it simmer for approximately 30 minutes until thickened.
In a saucepan, heat oil and add the blended chile mixture. Strain the mixture.Add 2 tablespoons of vinegar to the strained mixture. Simmer and season with salt and granulated broth (optional). Let it simmer for approximately 30 minutes until thickened.
Prepare the Pork Ribs and Pasilla Chili Sauce

Step 2. Cook the Ribs

  • Fry the cooked pork ribs in a little oil until browned.
Fry the cooked pork ribs in a little oil until browned.
Cook the Ribs

Step 3. Make the Adobo Sauce

  • Remove the stems from the pasilla chiles using scissors. Open the chiles and remove all seeds and veins (optional).
  • In a saucepan, boil the pasilla chiles, 4 garlic cloves, and 2 tomatoes until well cooked.
  • Blend the cooked chiles, garlic, tomatoes, oregano, remaining garlic cloves, peppers, and water until smooth.
  • In a saucepan, heat oil and add the blended chile mixture. Strain the mixture.
Remove the stems from the pasilla chiles using scissors. Open the chiles and remove all seeds and veins (optional).In a saucepan, boil the pasilla chiles, 4 garlic cloves, and 2 tomatoes until well cooked.Blend the cooked chiles, garlic, tomatoes, oregano, remaining garlic cloves, peppers, and water until smooth.In a saucepan, heat oil and add the blended chile mixture. Strain the mixture.
Make the Adobo Sauce
  • Add 2 tablespoons of vinegar to the strained mixture. Simmer and season with salt and granulated broth (optional). Let it simmer for approximately 30 minutes until thickened.
Add 2 tablespoons of vinegar to the strained mixture. Simmer and season with salt and granulated broth (optional). Let it simmer for approximately 30 minutes until thickened.
Make the Adobo Sauce

Step 4. Combine and Simmer

  • Combine the fried ribs with the thickened chili sauce and the meat broth. Simmer for 5-10 minutes to allow the flavors to meld.
Combine the fried ribs with the thickened chili sauce and the meat broth. Simmer for 5-10 minutes to allow the flavors to meld.
Combine and Simmer

Read more: Authentic Charro Beans Recipe: South Texas Style

Tips

  • You can use chicken or beef instead of pork.
  • Removing the seeds and veins from the chiles reduces spiciness.
  • Adjust the consistency of the sauce by adding more broth if needed.
  • Serve with beans, rice, and warm tortillas.

Nutrition

  • N/A

FAQs

1. Can I use other types of chili peppers instead of Pasilla chilis?

While Pasilla chilis offer a unique flavor, you can substitute them with ancho chilis or a blend of chipotle and guajillo chilis for a similar smoky depth. Adjust the amount depending on the heat level of your substitute.

2. How can I make sure the ribs are tender?

Low and slow cooking is key! Ensure your ribs are cooked until they are easily pulled apart with a fork. Using a Dutch oven or slow cooker helps maintain moisture and ensures tender results.

3. What can I serve with these delicious pork ribs?

These ribs pair perfectly with Mexican-style sides like rice, beans, tortillas, and a simple slaw. Consider serving with a side of warm cornbread for a complete meal.


This easy Pasilla chili adobo recipe transforms humble pork ribs into a flavor explosion that will leave you craving more. From the tender meat to the rich, smoky sauce, this dish is a guaranteed crowd-pleaser. So gather your ingredients, and get ready to enjoy the delicious results of your culinary adventure!