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Home > posts > 2018 > 01 > 2018-01-22_Carne_Adovada_Soup.html

Carne Adovada Soup Monday, January 22, 2018, 07:57 PM

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I made carne adovada soup. The original plan was just to make carne adovada it turned into soup after I added the broth (described below). I guess it is not technically carne adovada since I also added chicken. The original plan was just to use pork but I bought too much chicken so I added that too.

This is really "made simple" version since I used store bought (Cervantes) red chile sauce. For meat, it was a about 1.5 lbs of pork shoulder heavily trimmed (so much less than that) and a chicken breast.

I marinated it overnight in a whole jar of sauce and then put it in the slow cooker in before work. I added to it:

• 1 cup of broth made with a heavy hand of Better Than Bouillon
• Chipotle Powder
• Oregano
• Garlic powder

I ran it on low for about 11+ hours while at work but it was too long. I think the pork somewhat disintegrated (as you can see in the top picture). It turned a bit into soup and the liquid, while a bit fatty, was pretty good so I figured I would call it soup.

It ended up only making four servings, but I think it is fine.