Carne Adobada (Guatemalan Marinated Pork Chops)

• Prep time: 15 mins (plus 4 hrs marinating)

• Cook time: 20 mins

• Total time: 4 hours 35 mins

• Servings: 4

• Country of Origin: Guatemala

Description

• Pork chops or pork shoulder slabs marinated in a vibrant red paste made from achiote, vinegar, garlic, and spices.

• Pan-fried or grilled to rich savory perfection.

Presentation

• Served with refried black beans, white rice, fried plantains, and fresh cheese.

Ingredients

• 4 pork chops (or thick cut pork shoulder slabs)

• 3 tbsp achiote paste

• 3 tbsp apple cider vinegar

• 4 cloves garlic, crushed

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/2 tsp ground cloves

• 1 tbsp vegetable oil

• 1 tsp salt

Directions

• Mash achiote paste, cider vinegar, crushed garlic, oregano, cumin, cloves, and salt into smooth paste.

• Rub achiote marinade evenly over all sides of pork chops.

• Cover and marinate in refrigerator for at least 4 hours (preferably overnight).

• Heat vegetable oil in a skillet over medium-high heat.

• Fry pork chops for 6–8 minutes per side until deep red-brown crust forms and pork is cooked through.

• Serve hot.

Optional Variations

• Carne Adobada a la Parrilla: Grill over outdoor charcoal fire for smoky flavor.

Cooking Tips

• Marinate overnight for best flavor penetration and vibrant red color.

Nutrition Facts (Per Serving)

• Calories: 320 kcal

• Carbohydrates: 4 g

• Protein: 32 g

• Fat: 19 g

• Saturated Fat: 6 g

• Sodium: 490 mg

• Fiber: 1 g

• Sugar: 0.5 g