Adobo Arequipeno

Yield

10 servings

15

480

3: dried red aji peppers

1/2 cup: hot water

1: onion, quartered

5 cloves: garlic

1/2 (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

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.

Calories: 209 kcal

Carbohydrates: 9.1 g

Cholesterol: 64 mg

Fat: 7.6 g

Fiber: 1.7 g

Protein: 24.2 g

Sodium: 744 mg