Tribe.net. Local Connections Tri http://crockpotcooking.tribe.net/thread/d6b38768-165c-4374-a883-199df8982fdf#849acde8-d975-495c-9685-10e93446bf00 2008-10-27T16:21:36Z 2008-10-27T16:21:36Z

Adobo is a traditional Filipino stew. http://img.photobucket.com/albums/v733/dyosa_2002/atibapa/JB_adobo1.jpg It's made with chicken or pork and what I've had tends to be a bit vinegary (rice wine vinegar) and peppery (black pepper, not spicy pepper). It's yummy! I like it with a lot of onions, which I later carmelize after it's coooked in the stew and add back (a trick a filipino co-worker told me his mom would do). I've got a box of opened chicken broth in the fridge - sounds like I might have to give this recipe a shot!

Tri 2008-10-27T16:21:36Z Elaine~ http://crockpotcooking.tribe.net/thread/d6b38768-165c-4374-a883-199df8982fdf#6328ae7c-67a8-42de-aa7e-83fb9769ce4a 2008-10-26T07:28:41Z 2008-10-26T07:28:41Z

That sounds easy. What exactly is adobo? How does it taste?

Elaine~ 2008-10-26T07:28:41Z Kathryn http://crockpotcooking.tribe.net/thread/d6b38768-165c-4374-a883-199df8982fdf#4e4ac990-e52f-4b31-b967-b120e49ef79e 2008-10-25T21:53:59Z 2008-10-25T21:53:59Z

Sounds good!

Kathryn 2008-10-25T21:53:59Z $item.owner.firstName http://crockpotcooking.tribe.net/thread/d6b38768-165c-4374-a883-199df8982fdf#c3bfb08b-d78c-42dc-af47-dc003bb994f3 2008-08-31T17:20:15Z 2008-08-31T17:20:15Z

I buy meat when it's on sale and then freeze it for later. One good item is pork roasts. I can stick it the crockpot in the morning while it's still frozen. I put it fat side up, add 2 cans of chicken broth, and cook on low all day while I'm working. It's usually close to 11 hours with my schedule the way it is. When I get home, I pull out a couple of cups of the broth, and add one package of Mama Sita's Adobo mix to the broth. Stir it up and pour back in the pot & Voila! It's done. You can use chickeen or pork. Beef also works, but so it's soooo unauthentic! I accidentally used beef once, and my hubby teased me for days! "You'd be drummed out of the Filipino community if anybody knew!" :-) And, for a truly extra authentic touch, add a few drops of fish sauce. Serve with rice. The broth is thinner than stove top adobo, but it tastes so good. I suppose you could thicken the broth with a little cornstarch if you waned.

$item.owner.firstName 2008-08-31T17:20:15Z