Holiday Ham Sauce: Chile Ancho Adobo
Here’s a unique, Texas Mexican twist for your New Year Holiday ham (also splendid for a barbecue) using dried Poblano chiles. Traditional adobos use chiles, seasonings and an acid as a base. I’ve added brown sugar and other spices to this Texas Mexican version so it matches beautifully with US traditional holiday hams or a smoked pork loin like this one or barbecue spare ribs. Serve it as you would a mustard or other sauce. In this picture the adobo is behind the ham in the earthenware bowl.
Chile Ancho Adobo Recipe (makes 3 cups)
For the Chile Puree:
4 large Chile Ancho
1 Pasilla Chile
2 cloves garlic
4 cups water for boiling the chiles
1 cup water
1 Tbsp Canola oil
For the Adobo
1Tbsp Canola oil
1 small onion, diced
1/2 rib celery diced
1/2 cup firmly packed brown sugar
3/4 cup apple cider vinegar
6 Tbsp Chile Puree
1 1/2 Tbs Worcestershire Sauce
1 tsp salt
The first part is to make the chile puree that will be the base of the adobo.
1. Wipe clean and remove the seeds and veins from the chiles.
2. Place in a saucepan, add 4 cups of water and bring to a boil. Let stand for 10-15 minutes until the chiles are soft. Drain.
4. In a sauté pan heat the Canola oil and then add the chile puree and cook for about 15-20 minutes until the puree thickens and the color changes. (Careful with the splatter) You’ll know it is properly cooked when, as in the picture, the spoon leaves a clean trail in the sauté pan.
The second part
5. In a sauté pan heat 1 Tbsp Canola oil and saute the diced onions and the celery until they are soft.
6. In a blender, place the sauteed onions, celery and 6 Tbsp of the Chile Puree.
7. Add all of the remaining ingredients and blend on high until completely smooth. Serve immediately or keep refrigerated for up to 6 days.
You’ll find the taste to be sweet, pungent and aromatic of the ancho chiles. Really nice for a festive night or an afternoon barbecue.
Send me a comment and let me know how it turns out.