Red adobo of pork (Adobo rojo de cerdo) from The Complete Book of Mexican Cooking (page 197) by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on July 14, 2015

    Absolutely outstanding. A bit time consuming, but simple. I did add 1.5 cups of broth and cooked it with the bone. I cut the meat off the bone, but threw it in. Needed 2 hours.

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