Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless pork shoulder, cut into 1-inch cubes
- 1½ lb Yukon gold or red potatoes, 1-inch chunks
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1–2 chipotle peppers in adobo, minced, plus 2 tbsp adobo sauce
- 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp smoked paprika
- 1½ tsp kosher salt, ½ tsp black pepper
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar (optional, for balance)
- Fresh cilantro and lime wedges, for serving
Do This
- 1. Season pork with 1 tsp salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high and brown pork in 2 batches; set aside.
- 2. In same skillet, add remaining 1 tbsp oil, onion, and a pinch of salt. Cook 4–5 minutes. Stir in garlic, chipotles, adobo sauce, cumin, oregano, and smoked paprika; cook 1 minute.
- 3. Add diced tomatoes (with juices) and chicken broth, scraping up browned bits. Stir in bay leaf, remaining ½ tsp salt, and cinnamon if using.
- 4. Return pork and any juices to skillet. Add potatoes and bring to a gentle simmer. Cover and cook over low heat for 30–35 minutes, stirring once or twice, until pork is tender and potatoes are soft.
- 5. Uncover and simmer 5–10 minutes to thicken. Stir in vinegar and brown sugar; adjust seasoning with more salt, pepper, or adobo sauce to taste.
- 6. Sprinkle with chopped cilantro and serve hot straight from the skillet with lime wedges on the side.
Why You’ll Love This Recipe
- Cozy, one-skillet comfort food with deeply smoky, spicy adobo flavor.
- Tender pork and creamy potatoes braised together in a rich tomato-chile sauce.
- Flexible heat level: choose mild warmth or a fiery kick just by adjusting the chipotles.
- Great for busy nights: simple pantry ingredients, minimal cleanup, and fantastic leftovers.
Grocery List
- Produce: Yellow onion, garlic, Yukon gold or red potatoes, fresh cilantro, limes
- Dairy: Optional: sour cream or Mexican crema, queso fresco or cotija (for serving)
- Pantry: Boneless pork shoulder, canned chipotle peppers in adobo, canned fire-roasted diced tomatoes, chicken broth, vegetable oil, ground cumin, dried oregano, smoked paprika, ground cinnamon (optional), bay leaf, apple cider vinegar, brown sugar, kosher salt, black pepper
Full Ingredients
Main Skillet
- 2 lb boneless pork shoulder (pork butt), trimmed and cut into 1-inch cubes
- 1½ lb Yukon gold or red potatoes, scrubbed and cut into 1-inch chunks (no need to peel unless you prefer)
- 2 tbsp vegetable oil (or other neutral cooking oil), divided
- 1 medium yellow onion, diced (about 1 cup)
- 5 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, finely minced (use 1 for medium heat, 2 for spicy)
- 2 tbsp adobo sauce from the can of chipotles
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- ½ tsp smoked paprika
- ⅛–¼ tsp ground cinnamon (optional, for subtle warmth)
- 1½ tsp kosher salt, divided (start with 1 tsp for seasoning pork, ½ tsp in sauce; adjust to taste)
- ½ tsp freshly ground black pepper
- 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp packed light brown sugar (optional, helps balance the heat and acidity)
For Serving (Optional but Recommended)
- ¼ cup fresh cilantro leaves, roughly chopped
- 1–2 limes, cut into wedges
- ¼ cup crumbled queso fresco or cotija, or a few spoonfuls of sour cream or Mexican crema
- Warm tortillas or crusty bread, for soaking up the sauce
Step-by-Step Instructions
Step 1: Prep the Pork, Potatoes, and Aromatics
Trim any large pieces of excess fat from the pork shoulder, then cut the meat into roughly 1-inch cubes so they cook evenly. Pat the pork dry with paper towels; dry meat browns better. Toss the cubes in a bowl with 1 tsp kosher salt and the black pepper until evenly seasoned.
Scrub the potatoes well and cut them into 1-inch chunks. Leaving the skin on adds texture and helps them hold their shape. Dice the onion and mince the garlic. Finely mince 1–2 chipotle peppers from the can and measure out 2 tbsp of the adobo sauce. Keep everything close by; the cooking moves quickly once you start browning.
Step 2: Brown the Pork for Deep Flavor
Heat 1 tbsp of the vegetable oil in a large, heavy skillet (12-inch cast iron or stainless steel works well) over medium-high heat. When the oil is hot and shimmering, add about half of the pork in a single layer. Let it cook undisturbed for 3–4 minutes until a deep brown crust forms on one side, then turn and brown the other sides for another 3–4 minutes. Transfer the browned pork to a plate.
Add the remaining 1 tbsp oil if the pan looks dry, then repeat with the rest of the pork. Do not rush this step; good browning here builds much of the dish’s savory depth. Leave any browned bits on the bottom of the pan; they will flavor the sauce.
Step 3: Build the Adobo Base with Onions, Garlic, and Spices
Reduce the heat to medium. Add the diced onion to the same skillet along with a small pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onion softens and turns translucent, scraping up some of the browned bits as it releases moisture.
Stir in the minced garlic, chipotle peppers, and adobo sauce. Cook for about 1 minute, stirring frequently, until very fragrant. Add the cumin, dried oregano, and smoked paprika (and cinnamon, if using). Toast the spices for 30–60 seconds, stirring constantly, to wake up their flavors and coat the onions in the adobo mixture. Be careful not to let the garlic scorch; lower the heat slightly if needed.
Step 4: Deglaze and Create the Braising Sauce
Pour in the can of fire-roasted diced tomatoes with all their juices and the chicken broth. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the skillet; these add a deep, meaty flavor to the sauce.
Add the bay leaf and the remaining ½ tsp kosher salt. Stir well to combine. At this point, taste a spoonful of the liquid (it will be quite bold and salty before the potatoes are added). Adjust the heat level by adding a bit more adobo sauce if you like it spicier, or keep it as is if you prefer milder warmth.
Step 5: Add Pork and Potatoes, Then Braise Until Tender
Return all the browned pork and any accumulated juices on the plate to the skillet, stirring to coat the meat in the sauce. Gently fold in the potato chunks, making sure they are mostly submerged in the liquid. If they are not, you can add an extra ¼ cup of broth or water.
Bring the mixture up to a gentle simmer over medium heat, then reduce the heat to low and cover the skillet with a tight-fitting lid. Simmer for 30–35 minutes, stirring once or twice, until the pork is very tender and the potatoes are soft when pierced with a fork. Keep the heat low enough that it bubbles gently; vigorous boiling can cause the potatoes to break apart.
Step 6: Thicken the Sauce and Balance the Flavors
Remove the lid and fish out the bay leaf. Increase the heat slightly to maintain a brisk simmer and cook uncovered for 5–10 minutes, stirring occasionally, to let the sauce reduce and thicken. You are aiming for a rich, spoon-coating consistency rather than a thin broth.
Stir in the apple cider vinegar and the brown sugar (if using). Taste and adjust: add more salt if needed, another splash of vinegar for brightness, or a bit more adobo sauce for extra heat and smokiness. The final flavor should be savory, gently tangy, and warmly spicy, with the pork and potatoes fully coated in a glossy brick-red sauce.
Step 7: Garnish and Serve Straight from the Skillet
Turn off the heat and let the skillet rest for 3–5 minutes to cool very slightly and allow the flavors to settle. Just before serving, sprinkle the top with chopped fresh cilantro.
Serve the adobo pork and potatoes hot, right from the skillet, with lime wedges on the side for squeezing over each portion. If you like, add crumbled queso fresco or cotija and a small dollop of sour cream or crema to temper the heat. This dish is excellent with warm tortillas, rice, or crusty bread to soak up every bit of the smoky, spicy sauce.
Pro Tips
- Control the heat level: Start with 1 chipotle pepper and taste at the end. You can always stir in more minced chipotle or adobo sauce, but you cannot take the heat away once it is too spicy.
- Brown in batches: Crowding the pan steams the pork instead of browning it. Work in 2–3 batches so each piece develops a flavorful crust.
- Use waxy potatoes: Yukon gold or red potatoes hold their shape well and stay creamy inside, even after braising.
- Let the sauce reduce: The last 5–10 minutes uncovered are key. A slightly thick, clinging sauce tastes richer and coats the pork and potatoes beautifully.
- Taste at the end: Adjust salt, vinegar, and heat after everything is tender. The potatoes soak up seasoning, so final adjustments make a big difference.
Variations
- Adobo Pork and Bean Skillet: Stir in 1 cup drained canned black beans or pinto beans during the last 10 minutes of cooking for extra protein and a heartier, stew-like feel.
- Veggie-Loaded Version: Add 1 sliced bell pepper and 1 cup corn kernels (fresh or frozen) in Step 5 along with the potatoes for extra color and sweetness.
- Cheesy Baked Finish: Transfer the finished mixture to an oven-safe dish, sprinkle with 1–1½ cups shredded Monterey Jack or Oaxaca cheese, and broil for 3–5 minutes until bubbly and lightly browned.
Storage & Make-Ahead
Cool the skillet contents to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors deepen as it rests, so it is excellent for meal prep. Reheat gently on the stovetop over medium-low heat with a splash of water or broth, stirring occasionally, until hot. You can also microwave individual portions, covered, in 60–90 second bursts, stirring between each. For longer storage, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating. If making ahead for guests, you can cook through Step 6 a day in advance, then reheat on the stove and add fresh cilantro and lime just before serving.
Nutrition (per serving)
Approximate values per serving (1 of 4, without optional toppings): 520 calories; 30 g protein; 26 g fat; 8 g saturated fat; 32 g carbohydrates; 4 g fiber; 6 g sugar; 980 mg sodium. Nutrition will vary based on exact ingredients, optional cheese or crema, and serving accompaniments.
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