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Adobo de Chancho Arequipeño – Peruvian Pork Adobo Arequipa style

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Peruvian Pork Adobo

Adobo de Chancho Arequipeño - Peruvian Pork Adobo Arequipa style

Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
0 from 0 votes
Course: Pork
Cuisine: Peruvian
Author: The Cook

Ingredients

  • 700 g pork chops

For marinade

  • 3 cloves garlic, chopped
  • 1 cup chicha de jora <em>, substitute with dark beer or red wine vinegar</em>
  • 1 tablespoon chilli powder <em>, more or less, to taste</em>
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 2 bay leaves
  • salt & pepper, to taste

For adobo

  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 large tomato, peeled & seeded, chopped finely
  • ½ cup green peas
  • salt & pepper, to taste

Instructions

  • Mix the pork chops with all the ingredients for the marinade in a large bowl and leave refrigerated overnight. Remove meat and reserve marinade liquid.
  • Coat Dutch oven with cooking spray over medium-high heat and brown the pork chops in batches. Remove and keep warm.
  • Add onion and cook until soft, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato and half the marinade liquid and stir.
  • When hot add the pork and cover tightly cook about 30 minutes.
  • Add peas and continue cooking until meat and vegetables are tender, about 15 minutes more.
  • Serve with rice and sweet potatoes.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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