This Adobo Broth Soup comes after making the Mexican Adobo Ribs, using the leftover Adobo Pork Rib Broth to flavor this hearty and incredible Soup! It comes together rather quickly too. Making this a Quick Meal or a follow-up one after the Mexican Adobo Ribs. You can also go with a longer cook time with diced meats to get tender soft meat throughout the soup, either way it’s versatile and incredibly delicious.
It’s my take on a Picadillo Soup using the ground beef version with Potatoes & Carrots. Picadillo is a Brothy Tomato Soup base seasoned with Cumin & Oregano and various Vegetables added in. Usually Potatoes, Carrots, Corn, Peas with Onion & Garlic. But can include an assortment of other Vegetables. This version takes a bit further with an added Adobo Sauce. More specifically, an Adobo Sauce that has been simmered with Pork Ribs to create an Adobo Broth Soup as a way to use up the leftovers to create a follow-up meal.
Adobo Broth Soup Ingredients
Ground Beef, Soup Base (Water, Tomato Paste, Pimento Paste, Bouillon Cubes, Leftover Mexican Ribs Broth, Can of Diced Tomatoes), Oregano, Soup Vegetables (Onion, Garlic, Potatoes, Carrots, Corn, Green Peas). Optionally with Jalapeño. Use Adobo Seasoning to adjust the seasoning towards the end if needed at all.
Another version omits the Potatoes & Carrots and replaces it with Rice & Beans.
Protein for Adobo Broth Soup
No matter the choice of meat. They will all start out the same way, by browning in the pan and building the soup.
- Beef: Ground Beef is the choice of protein to include, since this is a Beefy Broth.
- Pork: Ground Pork can be used, and even a 50/50 mix of Ground Beef & Pork.
- Mexican Chorizo: Mexican Chorizo will add even more flavor and heat.
- Portuguese Chourico: Portuguese Chourico is a type of Sausage made from Chunks of Pork marinated and stuffed in a casing before being smoked. You can use either store-bought Portuguese Sausages or use our Homemade Portuguese Chourico.
- Diced Meats: An assortment of Diced meats can be used too. Use either Beef, Pork, Chicken, or Lamb. With Diced Meats, you will need to simmer for 1 hour, while covered, instead of simmering for 10 minutes.
Quick Meat Meal
With using ground meats or sausages, this is a quick meal, coming together in about 35 minutes. All the prep work can be done while you start browning the ground meat.
Long Simmered Meat Meal
With using diced raw meats, the meat is simmered for 1 hour instead of the soup being simmered for 10 minute. This is to yield very tender meat throughout the Adobo Broth Soup.
Fat for diced Meats
If using raw diced Meats, then use the Fat that has settled at the top of the Adobo Broth to cook the diced meats in. Otherwise, you can trim away the fat from the meat you are using and render that out, discard the crackling and start frying your diced meats. Lard can simply be used a well.
Tomato Broth Soup base
The Adobo Broth Soup Base consist of Water & Bouillon Cubes for a medium strong broth. With a whole 28 oz Can of Diced Tomatoes, Tomato Paste & Pimento Paste. To this, some leftover Mexican Adobo Rib Broth is added for a deeper and richer flavor with some heat. Hot Pimento paste can be used instead of sweet to add more heat.
Leftover Mexican Ribs Broth
This recipe relies on the leftover Mexican Ribs Broth to flavor the Soup. Added to the Tomato Broth base, it adds complex, deep and rich flavors with some heat. It also contributes the fat and that luscious red color. 2 C is added, but you can certainly add more.
There will be a lot of this leftover Adobo Broth, and not only can it be turned or incorporated into a soup a few times. But it can be drizzled over tacos, used as an enchilada sauce or in burritos, added to rice, just to mention a few additional places where it can be used.
Adobo Broth Soup Vegetables
The Vegetables used are diced Potatoes & Carrots, Onions, Garlic, Green Peas, and Corn. The Green Peas & Corn are added very last before removing the soup from the heat.
Another version, replaces the Potatoes & Carrots with Beans & Rice, for an Adobo Broth Soup with Beans & Rice. The Onion, Garlic, Green Peas, and Corn are still included.
Adobo Broth Soup with Rice & Beans
Instead of adding in the Potatoes & Carrots, use Rice & Beans. The Onion, Garlic, Green Peas, and Corn are still included. The Rice is added at the same time you would otherwise add the Carrots & Potatoes. But it’s simmered for 20 minutes, instead of 10 minutes. The Beans are added at the same time the Corn & Green Peas are.
Use 1/4 C of Rice, and 1 Can of Beans, any kind you like. Black Beans, Kidney Beans, Pinto Beans, or Mixed Beans. The below image used diced pork as the choice of meat.
Adobo Broth Soup Side Dishes
Serve the Adobo Broth Soup with the addition of a Buttered Bolillos, Papo Secos or Dinner Rolls.
Equipment
- 1 Soup Pot or Deep Pan with Lid
Ingredients
- 1 lb Ground Beef - see notes for other types of meat
- 1 Large Onion - Small Diced
- 3 Cloves Garlic - Coarsely chopped or minced
- 2-3 Potatoes & Carrots - Small Diced, see notes for Rice & Beans version
- 1 C Corn & Green Peas
- 1 Tbl Jalapeño - Minced, optional
- 1 tsp Oregano
- As Desired Adobo Seasoning - To adjust the seasoning if needed
Soup Base
- 5 C Water
- 1 Can Diced Tomatoes - 28 oz
- 3 Cubes Beef Bouillon
- 2 C Leftover Mexican Adobo Rib Sauce - or more, taste and adjust
- 1/4 C Tomato Paste & Pimento Paste
Instructions
- Brown the Meat: Add ground beef to a soup pot and brown over medium heat.This includes any other meat such as Chorizo, or diced meats. With diced meat, brown in the fat that has collected on top of the leftover Adobo Sauce.
- Building the Soup: Add Onions, Garlic, and Jalapeños to fry a few minutes. Add Tomato Paste & Pimento Paste to fry a few minutes. Then add the leftover Mexican Rib Broth with the Bouillon Cubes to fry a few minutes. Finally, add the Diced Tomatoes and Water with Oregano and mix while brining it to a boil over max heat.
- Simmer: Once the Soup starts to bubble, lower the heat to medium low, cover, and simmer for 10 minutes. If using diced meats, then simmer covered for an hour, or until the meat is very tender.
- Finish the Soup: Add Potatoes & Carrots, and simmer covered for 10 minutes. Stir halfway through. If using Beans & Rice instead of Potatoes & Carrots, add the Rice here and simmer 20 minutes covered and stir halfway through. The Beans can be added with the Corn and Peas.If the soup is not simmering after adding to it, raise the heat to max and bring it to a simmer, then lower back down to medium low.
- Rest: Add the quick cook vegetables (Corn & Green Peas, strained and washed Beans if using), bring it back to a hard-boil over max heat. Remove the Soup from the heat and rest while still covered for 20 minutes. Adjust the seasoning with Adobo Seasoning, if needed, before serving. Optionally, you can just keep simmering until the vegetables or rice is soft and then remove from the heat to rest uncovered.