World Flavors Cookbook

Adobo Arequipeño

A festive pork stew from Arequipa, marinated in chicha de jora, vinegar, and aji panca, traditionally eaten for Sunday breakfast.

Cuisine: Peru

Ingredients

• 1 kg pork shoulder, in large pieces
• 2 cups chicha de jora
• 1/2 cup aji panca paste
• 2 onions, sliced thick
• Cinnamon and cloves
• Cumin, salt, and pepper
• Bread rolls (pan de tres puntas) for serving

Instructions

1. Marinate the pork in chicha de jora, aji panca, and spices overnight.
2. In a clay pot, cook the pork with its marinade and the onions.
3. Simmer slowly for 2 hours until the sauce is thick and the meat is very tender.
4. Serve in deep bowls with its juices, accompanied by local bread.