Entree: Peru – Cuzco – Adobo de Cerdo (Traditional Cuzco-style braised pork marinated in chicha and ají panca for a rich tangy stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 4 hrs

Total 6 hrs 20 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 1 cup (240 ml) chicha de jora or dry beer
- 3 tbsp (45 ml) ají panca paste
- 1/3 cup (80 ml) red wine vinegar
- 6 cloves garlic, minced (approx. 18 g)
- 1 large yellow onion, thinly sliced (approx. 8 oz / 225 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) brown sugar (optional)
- 2 medium yellow potatoes, peeled and quartered (approx. 1 lb / 450 g)
- Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl combine chicha de jora or beer, ají panca paste, red wine vinegar, minced garlic, cumin, smoked paprika, brown sugar, salt, and black pepper. Add the pork cubes, toss to coat, cover, and refrigerate to marinate at least 4 hours or preferably overnight.
2. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Remove pork from the marinade, reserving the marinade. Brown pork in batches until well seared on all sides, then set aside.
3. Add the sliced onion to the pot and cook until softened and beginning to brown, about 5 minutes. Return the pork to the pot, pour in the reserved marinade and chicken stock, and add bay leaves. Bring to a simmer.
4. Reduce heat to low, cover, and braise gently for 1 to 1 1/2 hours until pork is nearly tender.
5. Add the quartered potatoes, cover, and continue to simmer another 25–30 minutes until potatoes and pork are tender and sauce has slightly thickened. Adjust seasoning with more salt or vinegar to taste.
6. Remove bay leaves, sprinkle with chopped cilantro, and serve hot with boiled or roasted potatoes and rice if desired.