Adobo Arequipeño (Arequipa Pork Stew in Chili and Vinegar)
In short: Pork shoulder marinated overnight in ají panca, vinegar, garlic and cumin, then braised until tender in a thick, glossy red-brown sauce. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Resting
- 8 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Adobo arequipeño is a pork stew from Arequipa, traditionally eaten on weekend mornings with crusty bread for scooping up the sauce. The pork is marinated overnight in vinegar, ají panca, garlic, cumin and oregano, then browned and braised with onions until tender. The sauce is tangy, smoky and gently spicy. It is even better the next day, so many cooks make it ahead.
Instructions
- Mix the vinegar, both ají pastes, garlic, cumin, oregano, salt and pepper into a paste. Rub it over the pork, cover and marinate in the fridge for at least 8 hours or overnight.
- Heat the oil in a heavy pot over medium-high heat. Scrape most of the marinade off the pork, saving it, and brown the pork in batches for 5 minutes per batch. Set aside.
- Add the onions to the pot and cook for 6 minutes. Stir in the saved marinade and cook for 3 minutes.
- Return the pork to the pot with the water and bay leaves. Bring to a boil, cover and simmer very gently for 1 1/2 hours, until the pork is very tender.
- Uncover for the last 15 minutes if the sauce is thin, so it reduces to a thick, glossy coating. Taste and adjust the salt.
- Serve hot with boiled potatoes or rice.
Tips
- Marinate overnight. The vinegar tenderizes the pork and carries the chili and garlic through the meat. Bone-in ribs give an even deeper flavor.
- Make it a day ahead and reheat gently. The flavors deepen and you can lift off any set fat from the surface.
Questions and answers
What is adobo arequipeño served with?
Crusty bread for scooping is the classic partner, often at weekend breakfast. Boiled potatoes or rice also work.
Is adobo arequipeño spicy?
It is mild to medium. Ají panca is smoky and fruity rather than hot. Add extra ají amarillo paste for more heat.
Can I make it with chicken?
Yes. Use bone-in chicken thighs, marinate for 4 hours and simmer for about 40 minutes, until they reach 74°C (165°F).
How long does it take to make Adobo Arequipeño (Arequipa Pork Stew in Chili and Vinegar)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Adobo Arequipeño (Arequipa Pork Stew in Chili and Vinegar)?
About 560 kcal per serving, with 37 g of protein, 25 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 25 g |
| Fat | 34 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
