Corn and Spinach Soup with Leftover Adobo
We have adobo almost every week in our house. It’s great for dinner and even better the day after, for breakfast, when the flavors have been absorbed by the meat. But two appearances on the family table are enough for me, no matter how much I love adobo. Sometimes, there are still leftovers after that. So what to do with them?
My mom taught me a dish that uses leftover adobo. I share it here with you:
Corn and Spinach Soup with Leftover Adobo
Ingredients:
a handful of leftover pork or chicken adobo, cut into small pieces
2 cloves of garlic, chopped
1 small onion, chopped
3 cups of corn kernels, frozen or stripped from corn cobs
2 cups of frozen or fresh spinach leaves
salt and ground pepper to taste
1. If using frozen corn kernels, add 2 tablespoons water and thaw for 2 minutes in the microwave before proceeding. Chop 2 cups of the corn kernels in a food processor. Leave the remaining cup as whole kernels.
2. Saute the garlic in hot oil for 30 seconds. Add the chopped onions and cook until soft.
3. Add the adobo, stir and let simmer for 2 minutes. Add the corn and simmer for 2 minutes.
4. Add 3-4 cups water. Once the soup boils, lower the heat and simmer until the corn is just cooked. Add salt and pepper to taste.
5. Add the spinach and cook for 2 more minutes. Serve hot with steamed rice.
Variations: Use other meat like ground beef or ground pork that has been cooked and seasoned already. Instead of spinach, try sili or ampalaya leaves.
Enjoy!
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