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Adobo Arequipeno

Rated as 3.25 out of 5 Stars

"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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8 h 30 m servings 209
Original recipe yields 10 servings


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  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.


  • Cook's Note:
  • Remove aji seeds to tone down spiciness. To cook on a stove top, follow instructions, placing items in a large pot. Cook for approximately 2 to 3 hours, until pork falls apart when pressed with a fork.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 209 calories; 7.6 9.1 24.2 64 744 Full nutrition

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Read all reviews 3
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It was great, we upped the peppers but we like it spicy. We also cooked it all in one step, on low for 6 hours and it turned out great. Viva Peru!

Most of my family loved it. The heat was beautiful. My daughter didn't care for it but she's a spice wuss, so don't put to much stock in that. After tasting it, I decided to throw some sour crea...

I didn't have the red peppers, but I used pickled peppers instead. The meat was fork tender, not too spicy, served over tomato rice with a dollop of sour cream- this is a keeper!