Entree: Peru – Arequipa – Pebre Arequipeño (Arequipa-style spicy pepper and herb stew served with potatoes and roasted pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 2 medium red onions, thinly sliced, about 10 oz (280 g)
- 6 cloves garlic, minced
- 2–3 rocoto peppers or 2 jalapeños (substitute), seeded and finely chopped
- 2 tbsp (30 g) ají amarillo paste (or 2 medium yellow ají amarillo, seeded and blended)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) water
- 1 1/2 lb (680 g) yellow potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (15 g) chopped fresh cilantro
- Salt to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or butter (optional, for finishing)

Instructions

1. Season the pork cubes with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the pork in batches until well caramelized, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt; cook until translucent and beginning to brown, about 6 minutes. Add the minced garlic and chopped rocoto, and cook 1–2 minutes until fragrant.
3. Stir in the ají amarillo paste, cumin, and oregano and cook 1 minute to bloom the spices. Return the browned pork to the pot and deglaze with the chicken stock and water, scraping up browned bits.
4. Bring to a simmer, cover, and cook gently for 40 minutes. Add the potato chunks, cover, and continue simmering until both pork and potatoes are tender, about 20–30 minutes more.
5. Uncover, stir in the red wine vinegar and lime juice, and simmer 5–10 minutes to reduce the sauce to a slightly thickened consistency. Adjust salt and pepper to taste.
6. Remove from heat and stir in the chopped cilantro and optional lard or butter for a glossy finish. Serve hot with white rice or crusty bread and simple salad or pickled onions on the side.