When we hear the word adobo, we often think of Filipino cuisine. While delicious, the soy sauce based Filipino style adobos are not the same as the chili forward ones you find across Latin America. Latin American style adobos are soul warmingly hearty and have a long rich history, with techniques and flavors being contributed to by Native Americans and Spaniards. The top two Latin American countries known for their adobos are Peru and Mexico. This particular dish is influenced by Mexican cuisine and yields rich, tangy, earthy notes from the achiote paste and guajillo chilies that pair well with a wide variety of sides. I like to serve this adobo with roasted winter squash, sweet potatoes and various rice preparations. This adobo freezes well and is great to make in bulk and thaw out on a cold Fall or Winter day.

Put the pork in a large non-reactive bowl and toss it well with the salt and set it to the side.

If using dried chilies, tear them into 1 inch pieces and grind them into a powder using a spice/coffee grinder. Pour into a medium sized bowl with the remaining ingredients for the adobo.

Pour the adobo mixture over the chunks of pork and stir until the pork is fully covered by the adobo. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

Place a heavy bottomed pot over medium heat and add the oil. Once the oil is shimmering add the pork (reserve any liquid remaining in the bowl). Cook the pork until it is lightly browned on all sides. Add any reserved adobo from the bowl, stock and onions.

Cover the pot, reduce the heat to medium low and simmer for about 1.5 to 2 hours or until the meat is tender enough to easily shred. Check for taste and season with salt, pepper and vinegar if needed. Add the toasted pumpkin seeds and cilantro to your liking and stir to combine.