Name: Peruvian Pork Adobo Stew
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 3 dried aji panca chiles, stems and seeds removed (or 2 tablespoons paste); 2 dried aji amarillo chiles, stems and seeds removed (or 1 tablespoon paste); 6 garlic cloves, roughly chopped; 1 teaspoon ground cumin; 1 tablespoon dried Mexican oregano; 1/2 cup red wine vinegar; 2 tablespoons vegetable oil; 1 1/2 teaspoons kosher salt; 3 lbs bone-in pork shoulder, cut into 2-inch chunks; 1 tablespoon vegetable oil; 1 large red onion, sliced thin; 3 cups low-sodium chicken or pork broth; 2 bay leaves; Freshly ground black pepper, to taste; Steamed white rice; Boiled yellow potatoes; Lime wedges; Chopped fresh parsley or cilantro

A classic Arequipeño dish featuring pork shoulder marinated in a vibrant paste of aji panca and aji amarillo chiles, then slow-braised with garlic, vinegar, and onions until meltingly tender. The sauce is rich, savory, and tangy, traditionally spooned over rice with boiled yellow potatoes.

Prep Time25 mins

Cook Time95 mins

Total Time120 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

610 kcalCalories
36 gFat
12 gSaturated Fat
14 gCarbs
3 gFiber
4 gSugar
56 gProtein
680 mgSodium
940 mgPotassium
85 mgCalcium
4.2 mgIron
22 mgVitamin C
110 mcgVitamin A

Ingredients

For the chile marinade

3 dried aji panca chiles, stems and seeds removed (or 2 tablespoons paste)
2 dried aji amarillo chiles, stems and seeds removed (or 1 tablespoon paste)
6 garlic cloves, roughly chopped
1 teaspoon ground cumin
1 tablespoon dried Mexican oregano
1/2 cup red wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt

For the braise

3 lbs bone-in pork shoulder, cut into 2-inch chunks
1 tablespoon vegetable oil
1 large red onion, sliced thin
3 cups low-sodium chicken or pork broth
2 bay leaves
Freshly ground black pepper, to taste

For serving

Steamed white rice
Boiled yellow potatoes
Lime wedges
Chopped fresh parsley or cilantro

Directions

Soak the dried chiles in hot water for 15 minutes until softened. Drain and place in a blender with garlic, cumin, oregano, vinegar, oil, and salt; blend into a smooth, deep-red paste.
Toss the pork chunks in a large bowl with the chile paste until thoroughly coated. Cover and refrigerate at least 2 hours, or preferably overnight for deeper flavor.
Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, about 2 minutes per side. Transfer to a plate.
Reduce heat to medium and add the sliced onion to the same pot. Cook, stirring and scraping up the browned bits, for 4-5 minutes until softened and lightly caramelized.
Return the pork and any accumulated juices to the pot. Pour in the broth and add bay leaves and a few grinds of black pepper. Stir to combine.
Bring to a boil, then reduce heat to low and cover. Simmer gently for 75 minutes, stirring occasionally, until the pork is fork-tender and shreds easily.
Uncover and simmer for another 15-20 minutes to thicken the sauce to a light gravy consistency that coats the back of a spoon.
Remove and discard bay leaves. Taste and adjust seasoning with salt and pepper. Skim excess fat from the surface if desired.
Serve hot over white rice with boiled yellow potatoes, a squeeze of lime, and a sprinkle of fresh parsley.

Cook’s Notes

Marinating overnight is strongly recommended; the vinegar and chiles penetrate deep into the pork and dramatically improve flavor.
If you cannot find dried aji panca and aji amarillo, substitute with guajillo and cascabel chiles in equal amounts.
Bone-in pork shoulder yields a richer, more gelatinous sauce than boneless; ask your butcher to cut it into stew chunks.
The traditional Arequipeño presentation pairs the stew with boiled yellow potatoes (papa amarilla) and rice on the same plate.
For a deeper, smokier sauce, briefly toast the dried chiles in a dry skillet before soaking them.