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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Ingredients

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

Directions

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

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

209 calories; 7.6 g total fat; 64 mg cholesterol; 744 mg sodium. 9.1 g carbohydrates; 24.2 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
11/21/2012
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! Read More
(3)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/21/2012
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! Read More
(3)
Rating: 4 stars
11/21/2012
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! Read More
(3)
Rating: 4 stars
04/24/2013
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 cream in to soften the heat. It worked but I'm sure it's no longer Adobo Arequipeno. Read More
(1)
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Rating: 4 stars
05/19/2016
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! Read More