Pork Adobado Tacos with Pineapple

17 30 541
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Pork Adobado Tacos with Pineapple
Health Rating


1 1/2 cup Chicken broth (stock)
3 tbsp Chipotle chiles in adobo sauce, La Costena (chopped)
1/2 cup Cilantro (coriander) (for topping)
1 dash Cinnamon
1 tsp Cumin
2 tsp Extra virgin olive oil
1 tbsp Granulated sugar
1 tbsp Hot pepper (chili) flakes
1 tbsp Oregano, dried
1 cup chunks Pineapple, canned (drained)
454 gm Pork, tenderloin (sliced)
1/4 medium Red onion (chopped, for topping)
2 tbsp Red wine vinegar
1/4 cup Salsa verde, ready to serve (for topping)
1 tsp Salt
6 small tortilla(s) Tortilla, corn
1/2 medium Yellow onion (roughly chopped)


Mix all the marinade ingredients (everything on the list minus the pork and the topping ingredients) in a blender. Blend until its bright red and smooth. You can give it a taste and adjust as you please for spice and taste.

Marinade the sliced pork overnight (or at least 24 hours).

When ready to eat. Take out the meat, sauté in a pan for a few minutes until the meat is caramelized. Take meat out of the pan and chop it up into bite-sized pieces.

Take the bits, throw it back into the pan and carmelize further, put 1-2 tablespoons of leftover adobado marinade. Give it a toss and make sure it’s all sauced up.

Sauté pineapple sections in the same pan after you remove the meat.

Take the meat. Microwave/warm your corn tortillas. Top meat with diced onions, cilantro and pineapple. Also add on a little salsa verde.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 541
Calories from fat 134
Calories from saturated fat 38
Total Fat 14.9 g
Saturated Fat 4.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.3 g
Cholesterol 135 mg
Sodium 2281 mg
Potassium 1401 mg
Total Carbohydrate 50 g
Dietary Fiber 6.9 g
Sugars 24.1 g
Protein 55 g

Dietary servings

Per Portion

Fruit 1.0
Grain 1.1
Meat 2.5
Vegetables 0.9

Energy sources