ADOBO AREQUIPENO

Adobo Arequipeno image

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.

Provided by Reggie Bustinza

Categories World Cuisine Recipes Latin American South American Peruvian

Time 8h30m

Yield 10

Number Of Ingredients 12

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Ingredients

3 dried red aji peppers
½ cup hot water
1 onion, quartered
5 cloves garlic
½ (12 fluid ounce) can or bottle beer
1 tablespoon salt
1 teaspoon ground cumin
3 pounds boneless pork loin roast, fat trimmed off
1 cup water, or as needed to cover
3 whole allspice berries
1 tablespoon dried oregano
3 onions, cut into strips

Steps:

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.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 9.1 g, Cholesterol 63.7 mg, Fat 7.6 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 743.9 mg, Sugar 3.5 g