Adobo Arequipeno

Adobo Arequipeno

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"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

8 h 30 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

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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!

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