Recipe by numbr_9
"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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dried red aji peppers
1/2 (12 fluid ounce) can or bottle
boneless pork loin roast, fat trimmed off
water, or as needed to cover
whole allspice berries
onions, cut into strips
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 cream in, to soften the heat. It worked but I'm sure it's no longer Adobo Arequipeno.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 68
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