Peruvian Pork Adobo

Adobo de Chancho Arequipeño – Peruvian Pork Adobo Arequipa style

Adobo de Chancho Arequipeño - Peruvian Pork Adobo Arequipa style
Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
Cuisine: Peruvian
Recipe type: Pork
  • 700 g pork chops
For marinade
  • 3 cloves garlic, chopped
  • 1 cup chicha de jora (substitute with dark beer or red wine vinegar)
  • 1 tablespoon chilli powder (more or less, to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 2 bay leaves
  • salt & pepper, to taste
For adobo
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 large tomato, peeled & seeded, chopped finely
  • ½ cup green peas
  • salt & pepper, to taste
  1. Mix the pork chops with all the ingredients for the marinade in a large bowl and leave refrigerated overnight. Remove meat and reserve marinade liquid.
  2. Coat Dutch oven with cooking spray over medium-high heat and brown the pork chops in batches. Remove and keep warm.
  3. Add onion and cook until soft, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato and half the marinade liquid and stir.
  4. When hot add the pork and cover tightly cook about 30 minutes.
  5. Add peas and continue cooking until meat and vegetables are tender, about 15 minutes more.
  6. Serve with rice and sweet potatoes.

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