Chorizo Stuffed Pork Roast


Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Lomo Relleno a los Tres Chiles

Recipe Yield

6 Servings

Cooking time

2 hours 15 minutes

Rate this recipe

4.29 from 7 votes


For the marinade:

  • 2 pasilla chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 garlic clove
  • 1 ripe tomato
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or to taste
  • freshly ground black pepper
  • 3 pounds boneless pork loin butterflied to ¼” thickness

For the filling:

  • 1 tablespoon vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 3 ounces bacon slices coarsely chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 Granny Smith or a tart green apple, peeled and diced
  • 1 ripe plantain peeled and diced
  • 1/3 cup slivered almonds
  • 1/2 teaspoon kosher or sea salt

To Prepare

For the marinade:

  • Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
  • Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
  • You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
  • Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
  • Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.

For the filling:

  • Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
  • Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
  • Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
  • To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.


46comments inChorizo Stuffed Pork Roast with Three Chiles Adobo

  1. Tanya Simm

    Apr 04

    Hi, I live in Australia and I follow Pati!S recipes on line. I enjoy most of the recipes but it is very hard to get
    most of the ingredients where I live so I try to substitute. Thank you Tanya

    1. Pati Jinich

      Apr 10

      Big hug all the way to Australia Tanya!

  2. Matt

    Dec 15

    Would it be ok to get it ready to go in the oven and then leave it in the refrigerator for a day?

    1. Pati Jinich

      Jan 02

      I do not see why not Matt, enjoy!

  3. Doreen

    Oct 02

    I noticed the recipe serves 6 & I will be serving 8 at Thanksgiving. What adjustments to the weight of the roast & all the other ingredients do I need to make?? Looking forward to serving this recipe!

    1. Pati Jinich

      Oct 18

      Just make one recipe and a half Doreen, that should have you covered 🙂

  4. Jerry O

    Jul 23

    A question: after you place the stuffing on the butterflied roast, do you start rolling from the short side or the long side?
    Going to make it soon. BTW, I love your show.

    1. Pati Jinich

      Aug 16

      I normally start from the long side Jerry 😉

      1. W

        Nov 25

        I made this on my smoker and it turned out great. Only modifications: cooked in an uncovered disposable aluminum pan, keeping smoker temp in the 350-400 degree range.

        1. Pati Jinich

          Jan 01

          Wow, yum! Thanks for sharing 🙂

  5. Marisol

    Jul 22

    Hola Pati!
    I want to make this for my family but am unsure how to roll it up. On the show I saw that you put the filling down the center longwise but The written recipe says to spread it out. Which is the best way? Also do I start rolling the meat from the top (width wise) or from the sides (lengthwise)?

    Thx for sharing your heritage and delicious recipes with us.
    You’re awesome!!

    1. Pati Jinich

      Aug 16

      Hola Marisol, I try to keep the stuffing in the center as much as possible just because it is easier to keep it in while rolling, which I normally do starting from the long side. Thanks so much for following, un abrazo!

  6. Tricia Yeo

    Feb 12

    I made this for the first time, and I skipped the almonds. I am in heaven with the flavors of the Adobo and the stuffing. This is my new favorite recipe of all time!

    1. Pati Jinich

      Feb 12

      Yay, it makes me so happy to read this, thanks Tricia!

  7. Laura P.

    Nov 28

    OMG (as the kids say) this is by far THE BEST recipe for stuffed pork loin ever! Delicious and comforting and just plain perfect. I will make sure to keep this wonderful recipe in regular rotation for special celebrations or whenever my husband and I just want something amazing for dinner after a long day at our respective offices. Thank you Pati, for sharing your delicious recipes and delightful personality with us.

    1. Pati Jinich

      Dec 28

      Thanks to you for such a sweet comment Laura, hugs to you and your husband 🙂

  8. Berta

    Aug 17

    This sounds delicious. Can I substitute dries chilis? I can’t get fresh where I live.

    1. Pati Jinich

      Aug 17

      Hola Berta! In fact all the chiles in this recipe (pasilla, ancho and guajillo) are dried, so I hope you will enjoy it!

  9. Constance

    Dec 05

    Love watching her show and sometimes miss something she says so want access to her recipes

    1. Pati Jinich

      Dec 06

      Of course Constance, all the recipes from the show are here in the website, just use the search engine with a key word or go to TV Show & Recipes and you will find all of them by Season and by Episode. Thanks for tuning in!

  10. Maria

    Oct 08

    I will be making your chorizo stuffed pork roast tomorrow. Instead of roasting the pork lion in the oven, can I grill it?

    1. Pati Jinich

      Oct 22

      Yum, yes Maria, go for it!

  11. Steve

    Sep 28

    The 3 chiles adobo marinade is fantastic!

    1. Pati Jinich

      Oct 04

      Gracias Steve!

  12. Erin

    Sep 13

    Just made this tonight, strongly recommend you take all the leftover sauce from the pork loin/ adobo, and skim the fat, and then cook it down into a reduction and drizzle it over the pork loin. It’s amazing!!!

    1. Pati Jinich

      Sep 17

      Awesome, thanks Erin!

  13. Courtney

    Dec 17

    I’m attempting to make it right now so nervous!

    1. Pati Jinich

      Dec 18

      You can do it, Courtney!

  14. Daniell S.

    Dec 08

    My boyfriend is from Mexico City and he has been asking me to make this for him but I never done it before. “I’m nervous” But I’m glad I was able to see you make it and now I have the receipt. Thanks

    1. Pati Jinich

      Dec 08

      You can do it, Daniell!

  15. Angela

    Dec 07

    That looks soooooo delicious, planning to make it this Christmas, my whole family is coming, that means I have to make like 5 of them 😂
    Thank you for your delicious recipes, from my family to yours,
    Happy Holidays ,

    1. Pati Jinich

      Dec 08

      Have a wonderful Christmas, Angela!

  16. WC

    Apr 06

    Do you use Mexican Oregano or European Oregano?

    1. Pati Jinich

      Apr 12

      Mexican…but if you can’t find it, any oregano will be great, WC.

  17. Jackie

    Mar 25

    Butterfly the loin to 1/4″ thickness? Is the correct?

    1. Pati Jinich

      Mar 27

      Exactly, you want it to be 1/4″ thick.

  18. Becky

    Dec 30

    I love the recipe and can’t wait to try it but I was wondering what side you had used for this dish? I’m new to cooking so don’t know what everything is yet.

  19. Carolina

    Dec 25

    This recipe is AMAZING! I did it tonight’s (Xmas eve) dinner and my family loved it! I have leftovers that I’m planning to use in tacos tomorrow 🙂
    Muchísimas gracias por compartir esta receta Pati! Felices Fiestas!

    1. Pati

      Dec 27

      Enjoy the leftover tacos, Carolina!

  20. Emily

    Nov 23

    I made this for Thanksgiving instead of a turkey and it was AMAZING. I couldn’t find ancho chilis (I went to 3 different grocers), so I used Anaheim instead. I also forgot the vinegar, which i realized as I was putting the foil over the roast. This was perfect (and much more flavorful) for our 5-person holiday. I pared it with simple mashed potatoes, roasted Brussels sprouts with bacon, and an apple and almond salad. Soooooo good!

    1. Pati

      Nov 24

      So happy to hear everyone loved it, Emily!

  21. Craig

    Nov 17

    How long should the meat marinate before proceeding with filling and roasting?

    1. Pati

      Nov 21

      You don’t have to let the meat marinate…you can start stuffing the pork right away. Enjoy, Craig!

  22. Mark

    Nov 17

    This looks delicious! How long should the meat be in the marinade before stuffing and roasting?

    1. Pati

      Nov 21

      Oh you stuff it right away, Mark. Just pour on the marinade and keep going 😄

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