Adobo Arequipeno recipe
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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
Nutrition Info
- 209.1 caloriescarbohydrate: 9.1 gcholesterol: 63.7 mgfat: 7.6 gfiber: 1.7 gprotein: 24.2 gsaturatedFat: 2.8 gservingSize: -sodium: 743.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Adobo Arequipeno
Directions
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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.