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Adobo


Ready In: 90 Minutes
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cover the meat with water in a saucepan, add salt, and cook over low heat until tender-about 45 minutes. Drain, reserving the broth.
  • Cover the chiles with hot water and leave to soak for about 15 minutes. Heat the lard in a skillet and fry the meat lightly, pressing it down to shred it coarsely. Remove with a slotted spoon and set it aside.
  • Put 1/2 cup (125 ml) of the broth into a blender, add the spices, oregano, garlic, tomato, and bay leaves, and blend as smoothly as possible. Add this to the heated lard in the skillet and fry for about 1 minute. Add the drained chiles to the blender along with another cup of broth and blend until smooth. Add this to the pan while pressing it through a fine-mesh strainer to extract as much as possible of the juice and flesh. Discard the debris. Continue frying for about 5 minutes while continually scraping the bottom of the pan to prevent sticking. Add the meat with salt to taste and continue cooking for 10 more minutes. The mixture should be on the dry side.
  •  SAVE