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.




- 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.


Step 2. Cook the Ribs
- Fry the cooked pork ribs in a little oil until browned.

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.




- 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.

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.

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!