Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.


Recipe Summary

15 mins
8 hrs
15 mins
8 hrs 30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

209 calories; protein 24.2g; carbohydrates 9.1g; fat 7.6g; cholesterol 63.7mg; sodium 743.9mg. Full Nutrition