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 > 2019 > 09 > 2019-09-22_Carne_Adovada.html
Carne Adovada
/posts/2019/09/2019-09-22_Carne_Adovada.html
You are viewing revision 29123f00 from 2019-09-23 15:09:18 +0000 (specified "2019-09-23 15:09:18 +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=29123f00 to a URL.
See the help page for more information.
(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 (shoudl 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!