header

Peruvian Pork Adobo

This flavorful pork stew is an adapted variation of adobo arequipeño, a stew that comes from the Peruvian region of Arequipa. Instead of chicha, a fermented corn drink, it uses apple cider, and the dried Ají panca peppers are replaced with sweet paprika, but you can also add a teaspoon of cayenne pepper for a little spice.

Prep Time 8 hours
Serves: 8
Difficulty Level: Low
Peruvian Pork Adobo
Ingredients for sauce:
Red onions - 1 (quartered)
Garlic - 4 cloves
Whole allspice - 6 berries
Salt and pepper - to taste
Oregano - 1/2 tsp.
Sweet paprika - 1 tbsp.
Hard apple cider - 1 (12-oz) bottle
Ingredients for Adobo:
Pork shoulder - 3 lbs. (trimmed and cut into 3-in pieces)
Red onion - 3 (1/2-inch thick slices)
Salt - to taste
Method of preparing the Adobo:
  1. In a food processor, combine all sauce ingredients until smooth.
  2. Put the pork pieces into a large bowl. Cover the meat with the marinade, then cover with a lid and refrigerate overnight.
  3. Transfer the contents of the bowl into a slow cooker. Pour the beef stock and the sliced onion into the slow cooker as well.
  4. Cook the stew for 6-8 hours on high, or until fork-tender.
  5. Traditionally, Peruvian adobo is served in bowls with crusty bread, but it also works well with a side of rice or any other grain of your choice.
Source: Food52.com
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy