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Pork Leg in Adobo Sauce

Serve with the creamy chile sauce.

Make this delicious, juicy pork leg bathed in a creamy adobo sauce made of guajillo and chipotle chiles.

Total Time: 40 minutes
Serves 10


1 cup guajillo chile cleaned, deveined and seeded, for the adobo
1 cup chipotle chile cleaned, deveined and seeded, for the adobo
1 cup hot wáter for the adobo
1 cup orange juice for the adobo
½ cup garlic roasted, for the adobo
1 piece onion roasted, for the adobo
1 Tablespoon oregano for the adobo
1 teaspoon cumin for the adobo
1/8 cup achiote for the adobo
2 Tablespoons butter
½ cup evaporated milk
1 cup table cream (media crema)
1 piece pork leg About 6 lb

Easy Directions

1 To make the adobo, rehydrate chiles in hot water until soft. Blend together with orange juice, garlic, onion, oregano, cumin and achiote until smooth.

2 Divide the mixture into two different bowls and set aside.

3 In a small saucepan, heat the butter and cook the adobo with evaporated milk and table cream. Season with salt to taste and set aside.

4 Truss the pork leg with kitchen twine on top of a cutting board to keep its shape. Set aside.

5 Heat a pan on medium and sear the pork leg until evenly browned. Glaze the leg with the second bowl of reserved adobo and roast for 1 hour or until cooked through.

6 Serve it sliced and coat with the rest of the reserved creamy sauce.