carne adovada

Carne Adovada also adobada = Marinated meat.
What that doesn’t tell you is that this pork has been soaking in hot red chile for several days. They sell it at our local grocery store Peppers. I don’t buy it very often because it’s way too spicy for Marielos, and at times even borderline deadly for me. But if you like it very hot, you’ll probably love this.

Adobo sauce is also available separately.

A. small-cut carne adovada with broccoli stoemp


I served this one with broccoli stoemp: think broccoli cheddar soup, mixed into mashed potatoes. Since that is milk-based, it may help to douse the fire somewhat.


Pic1: carne adovada
Pic2: with broccoli stoemp


This is what you need for 2-3 servings:

  • 1 lb. carne adovada

for the stoemp:

  • 2 cups mashed potatoes
  • 1 cup broccoli florets, cooked
  • 1 cup milk
  • 1 cup grated sharp cheddar
  • S&P
  • seasoning e.g. nutmeg
  • optional:
    • 1 egg


The meat:

  • Pan-fry the meat whole or diced.
    Because of the sauce, this may start out more as a stew than stir-fry. Keep the pan hot to
  • Simmer until well-done.

The stoemp:

  • Stir up to 1 cup of milk into 2 cups of mashed potatoes. The mix should be smooth but not pourable.
  • Add S&P to taste and any additional seasoning, e.g. nutmeg
  • optional: add 1 egg
  • Warm through.
  • Mash 1 cup of cooked broccoli florets into the potatoes.
  • Add cheddar and stir until melted.
  • Serve and enjoy.

B. carne adovada with stoemp of peas & carrots


Pic3: stewingPic4: served

This one clearly was a stew instead of a stir-fry.
I added mashed potato flakes until all the liquid was absorbed and the sauce became a thick spicy stoemp.