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Nutrition Facts

Serving Size 1 (627g)

Recipe makes 4 servings

Calories 806
Calories from Fat 301 (37%)
Amount Per Serving %DV
Total Fat 33.5g 51%
Saturated Fat 11.8g 58%
Monounsaturated Fat 15.0g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 292mg 97%
Sodium 3384mg 141%
Potassium 1616mg 46%
Total Carbohydrate 16.8g 5%
Dietary Fiber 5.2g 20%
Sugars 1.9g
Protein 105.6g 211%

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Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

Recipe #281472 | 15 min | 15 min prep | add private note
acerast

By: acerast
Jan 24, 2008

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! (Cooking time 2 hours stove or 6 hours slow cooker) Freezer instructions courtesy of Erindipity.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Stove top instructions.
  2. 2
    Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  3. 3
    Allow everything sit at room temperature for at least 15 minutes.
  4. 4
    Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
  5. 5
    Remove lid and cook 10 minutes more.
  6. 6
    Serve with rice.
  7. 7
    Slow Cooker instructions.
  8. 8
    Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  9. 9
    Allow meat to sit at room temperature for at least 15 minutes.
  10. 10
    Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
  11. 11
    Serve with rice.
  12. 12
    (Freezer instructions courtesy of Erindipity).
  13. 13
    To freeze: Combine all ingredients in a ziptop bag. Freeze.
  14. 14
    To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

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Featured Reviews for This Recipe

From: Chef #833213

On May 5, 2008

This recipe was delicious and very easy to make. I added an extra onion because I like a lot of onions in my adobo.

0 people found this review helpful

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  • From: CassieMN

    On Apr 20, 2008

    I made this yesterday and it was so good! My husband even liked it, and he is a very picky eater. I didn't add bay leaves or peppercorns because I didn't have any, and I also only added one teaspoon of salt. Other than that, I followed the recipe and it made a very nice sauce. Thank you for this recipe!

    0 people found this review helpful

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  • From: towniesurfer

    On Apr 13, 2008

    I made this adobo recipe today and it turned out perfectly! I did the slow-cooker method (6 hours) and it's very flavorful...thank you and God Bless!

    0 people found this review helpful

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  • reviewer icon

    From: Erindipity

    On Apr 22, 2008

    Made for Freezer Tag Challenge March 2008. We really enjoyed this meal. We had the meat on flour tortillas like a soft taco. My daugter devoured hers. My husband, who isn't a pork fan enjoyed it as well. I used the crockpot variation, but after 2.5 hours on high the meat was starting to dry out. Next time I will reduce the cooking time. To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes. Cook as directed. Weight Watchers: 5 pt per 4 oz serving

    1 person found this review helpful

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  • Read all 5 reviews

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