Adobo Arequipeno recipe

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Ingredients

3 dried red aji peppers
½ cup hot water
1 onion, quartered
5 cloves garlic
½ (12 fluid ounce) can or bottle beer
1 tablespoon salt
1 teaspoon ground cumin
3 pounds boneless pork loin roast, fat trimmed off
1 cup water, or as needed to cover
3 whole allspice berries
1 tablespoon dried oregano
3 onions, cut into strips

Nutrition Info

209.1 calories
carbohydrate: 9.1 g
cholesterol: 63.7 mg
fat: 7.6 g
fiber: 1.7 g
protein: 24.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 743.9 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak aji peppers in 1/2 cup hot water in a small bowl until peppers are softened, about 15 minutes, drain.

  2. Place aji peppers, 1 quartered onion, garlic, beer, salt, and cumin into a blender and pulse several times to chop onion and peppers. Blend the mixture until it has the consistency of thin gravy and aji seeds are crushed, 1 to 2 minutes.

  3. Slice pork loin roast into 2-ounce pieces (about the size of a deck of cards per piece). Place pork pieces into a slow cooker and pour blended aji sauce over the meat. Pour 1 cup water or as needed into the blender and pour water and any remaining sauce over meat to cover. Add allspice berries to the slow cooker.

  4. Grind oregano to a powder with a mortar and pestle and stir into the meat and sauce.

  5. Cover the cooker, set to High, and cook for 4 hours. Stir 3 onions cut into strips into meat mixture and cook until meat is very tender, 4 hours more.

Recipe Yield

10 servings

Recipe Note

Traditional Peruvian pork adobo. This stew-like dish comes from Arequipa and is very popular with either rice or bread dipped in the broth. This recipe is for a slow cooker.

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