In El Pico, Tejina, Tegueste, and El Socorro, adobo is a magnificent stew of offal, a dish that never fails at the Romerías of San Marcos and El Pico, as well as being present at the festivals of San Bartolomé and Our Lady of Socorro.
Ingredients:
1 whole offal from a pig (approximately 5 Kg)
fatty meat from the pig, ribs, and jowl
1½ Kg of onions
1 head of garlic
1 pepper
a handful of salt
white wine (to cover)
¼ Kg of chickpeas
¼ Kg of raisins
¼ Kg of almonds
black pepper (to taste)
¼ litre of oil (for frying)
1 litre of oil (for frying the meat)
3 bay leaves
100 g of thyme
2 or 3 tablespoons of paprika, fried bread, and sugar (these ingredients are optional)
Let’s Get Started
The recipe is as follows: Soak the chickpeas the day before. Before starting to cook, soak the raisins. Cut the offal and jowl into pieces. This meat, along with the fatty meat and ribs, is sprinkled with salt, stirring to ensure it mixes well. Brown the offal in oil. Next, in the same oil, brown the rest of the meat.
Discard this oil as it is now quite dirty. Peel the almonds (to do this, briefly immerse them in hot water) and crush them. Then, make a fry with the oil, onions, pepper, garlic (all chopped), black pepper (crushed), part of the crushed almonds (approximately 100 g), bay leaves, thyme, and paprika (which is added when the frying is nearly done, removing it immediately from the heat thereafter).
Once this fry is done, pour it into the pot where the pig meat has already been placed, along with the raisins and the remaining almonds, covering with white wine. To give the sauce a thick consistency and better flavour, it is recommended to add fried bread and a tablespoon of sugar. Place everything on the heat, and when the stew begins to boil, add the chickpeas; the key point of this recipe is that the chickpeas should be cooked through.
