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Use a 4 ½ qt. cooking pot with a lid and a heavy base. Stir occasionally to make sure the meat doesn’t stick to the bottom. Cook for 30-45 minutes, or until there is very little liquid left in the pan. Adobo is traditionally served with steamed white rice.
Place all the ingredients in the pot, and mix well. Cover and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally. Serve and enjoy!