Chamorros Adobados (Mexican Braised Pork Knuckles in Chile Sauce)

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat the pork lard in a pot, slice the onion into rings, and quickly sauté until lightly golden.
   ▶ ≈0:22
2. 2
   Remove the onion to a cazuela, then add the pork knuckles to the same pot and sear them briefly with a pinch of salt.
   ▶ ≈0:46
3. 3
   In a separate area of the fire, place the serrano chiles, clean tomatoes, and garlic cloves in the cazuela and allow them to roast until charred.
   ▶ ≈1:14
4. 4
   In a molcajete (stone mortar), grind the oregano, cumin, and a pinch of salt together.
   ▶ ≈1:55
5. 5
   Add the cooked onion to the molcajete and continue grinding.
   ▶ ≈2:18
6. 6
   Add the roasted garlic cloves and serrano chiles to the molcajete and grind.
   ▶ ≈2:29
7. 7
   Finally, add the roasted tomatoes to the molcajete to complete the salsa.
   ▶ ≈2:39
8. 8
   Pour the finished salsa into the cazuela with the pork knuckles and add a small amount of water.
   ▶ ≈2:52
9. 9
   Cover the pot and braise the pork knuckles until completely tender.
   ▶ ≈3:46
10. 10
    Once the pork knuckles are fully cooked, remove and taste to confirm they are tender and flavorful.
    ▶ ≈3:52