«

»

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.
Author:
Cuisine: Peruvian
Recipe type: Pork
Ingredients
  • 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
Instructions
  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.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining