Adobo is a Mexican paste made from fresh and/or dried chillies, herbs, spices and vinegar. There are many versions of Adobo with varies types of chillies being used in different regions. Adobo paste can be used on a variety of dishes from pork to chicken. At Wickedfood Earth Cooking School we love to cook this spicy adobo stew. We use our own bottled Adobe paste, and serve with rice or boiled potatoes.
2 medium onions, chopped
750g boneless pork shoulder/leg, cut into 3cm cubes (or chicken fillets)
1 bottle lager beer
3T Wickedfood Earth Adobo Green Chilli paste
Salt and pepper to taste
- Heat a large heavy bottomed pot until very hot. Rub oil over the meat and fry in batches if necessary until browned on all sides. Transfer the meat to a bowl and set aside.
- Reduce heat to low, add onions and stirring to scrape up browned bits from the bottom of the pot. Cover and cook stirring occasionally until onions are golden brown, about 10mins.
- Add the fried meat, beer, adobo green chilli sauce, salt and pepper, and stir until combined. Simmer, covered, stirring occasionally until meat is tender, about 1½ hours for pork, 45 minutes for chicken.
- To thicken add pre-made roux (2 parts butter and 1 part flour) and cook for a further 20 minutes until thick. Season to taste.