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Home > posts > 2019 > 09 > 2019-09-22_Carne_Adovada.html
Carne Adovada
/posts/2019/09/2019-09-22_Carne_Adovada.html
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(not a great picture...)
I made a big batch of Carne Adovada[@rev]. I only had the HOT peppers so it came out very spicy. I did 1:1 of chile water to broth (should have gone lighter on the chili water). The only really big note is that I tried to add a roux. (will add amount later). I do think it thickened the sauce a little bit but not much. I do not think I will try that again.
With 4 lbs of pork loin, it made 9 servings. I baked it for a solid four hours!