World Flavors Cookbook

Adobo Arequipeño

A spicy pork stew from Arequipa, marinated in Chicha de Jora and traditionally eaten for Sunday breakfast.

Cuisine: Peru

Ingredients

• 1 kg pork shoulder, cut into large chunks
• 2 cups Chicha de Jora
• 1/2 cup aji panca paste
• 2 onions, sliced into large wedges
• Cinnamon, cloves, cumin
• Salt and pepper

Instructions

1. Marinate the pork in Chicha de Jora, aji panca, and spices overnight.
2. In a clay pot, simmer the meat and marinade slowly.
3. Add the onions halfway through so they remain slightly firm.
4. Cook until the meat is tender and the sauce has thickened into a rich, spicy broth.
5. Serve hot with a local bread called 'Pan de Tres Puntas' to soak up the sauce.