Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2018 > 01 > 2018-01-22_Carne_Adovada_Soup.html
Carne Adovada Soup
/posts/2018/01/2018-01-22_Carne_Adovada_Soup.html
You are viewing revision 8bc0ce8c from 2020-04-12 01:19:44 +0000.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=8bc0ce8c to a URL.
See the help page for more information.
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:
I ran it on low for about 11+ hours while at work but it was too long. I think the pork somewhat dissintegrated (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.
