It is hot here! Like I could fry eggs on the hood of my car hot. The old-folk talk not only consists of who died, but of who got heat stroke. So, in longing for colder climes and the days when my crock pot bubbles up warm, hearty soups I am cleaning up my recipes. Here is a yummy recipe for Adobo
Chicken and Pork Adobo
1 cup cider vinegar
1 cup water
2-8 cloves peeled and crushed garlic
2 teaspoons salt
2 bay leaves
1 teaspoon freshly ground black pepper
1 medium onion, chopped
1 lb chicken thighs
2 lbs pork butt, cut into 1 inch cubes
1 Tb soy sauce
A little bit of vegetable oil
Put everything but the oil in the crock pot and cover. Cook on high for about 2 hours, or low for about 4-6. Whatever it takes your crock pot to get the meat to melt-away soft.
Pour out the sauce into a skillet and reduce. If you are in a hurry you can also just stir in some thickener. Put the oil over the meat in the crock and pop in the oven under the broiler to brown it. When the sauce is thickened and the meat is brown, pour the sauce over the meat and serve hot or cold with rice and tortillas. Keeps fine when made ahead, it is great the next day too.
You might notice my recipe calls for no chili or other hot spice. That is because I have a pepper allergy. So if you want to add chili powder or other peppers, feel free.