Adobo-Roasted Pork Leg with Prune and Chile Sauce

Español We know it in Mexico as Pierna de Cerdo Adobada en Salsa de Ciruela con Chiles, and it’s one of those dishes that instantly feels like a celebration. This roasted pork leg makes an amazing Thanksgiving or Christmas dinner. Back home, we often serve it with creamy white spaghetti or mashed potatoes.

The adobo isn’t spicy — it’s more about that deep, smoky flavor from dried chiles, balanced with the natural sweetness of prunes. Every bite feels like a little fiesta on your table.

Ingredients

3 ancho chiles
3 pasilla chiles
½ onion, sliced
8 garlic cloves
3 cups pitted prunes (divided)
3 cups chicken broth
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 cup piloncillo (or dark brown sugar)
1 cup red wine
1 boneless pork leg
3 cups baby potatoes
(Optional) 1–2 cups diced sweet potato

Instructions

Prepare the chile–prune sauce

Remove the stems and seeds from the ancho and pasilla chiles.

In a large pan, sauté the sliced onion in two tablespoons of oil.
Add the garlic cloves and cook until they begin to turn golden.

Add the chile ancho and pasilla and sautté
Add 2 cups of the prunes and stir for 1–2 minutes.

Add the 3 cups of chicken broth

Dissolve the pepper, cumin, and piloncillo in the broth
Add the red wine and let it simmer.

Let everything hydrate and simmer for about 10 minutes.
Transfer the mixture to a blender and blend until completely smooth. Set aside.

Prepare the pork

Score the pork leg in a diamond pattern.

Insert the remaining prunes into the cuts of the meat.
Place the pork in a baking dish add salt all over and let it rest while you make the prunes and chiles adobo.

Pour the blended sauce all over.

Roast

Preheat the oven to 360°F (180°C).
Roast the pork for 1 hour per kilogram (about 45–50 minutes per pound).
Halfway through the cooking time, add the baby potatoes (and sweet potato if using).
Cover again with foil and return to the oven.

Finish

When about 20 minutes remain, uncover the pork, spoon some of the sauce over the top, and return it to the oven to brown and caramelize.

Last time i did not have a change to add the sweet potatoes but they make the perefect side dish for the Thanksgiving dinner along the potatoes so if you have a chance just peel the sweet potatoes and cut it into pieces, add them along with the potatoes.

Prepare this whole menu