This Peruvian Dish Will Surprise You! Peruvian Pork Adobo

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs offer lower fat content while pork butt is more economical.

aji amarillo

🥗Healthier: yellow bell pepper

💰Cheaper: red bell pepper

Yellow bell pepper mimics the flavor while being more accessible.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains flavor without alcohol, broth adds depth.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

Destem and devein 6 guajillo chilies.

Soak chilies in 3 cups of water, bring to a boil, and let sit for 15 minutes.

Cut 5 pounds of pork butt into 1-1.5 inch cubes.

Rub 1 tablespoon of salt onto the pork cubes and set aside.

Blend an entire head of peeled garlic, 3 tablespoons of apple cider vinegar, 2 teaspoons of mexican oregano, 1 tablespoon of ground cumin, 1 teaspoon of ground allspice, and 1 teaspoon of ground pepper with the rehydrated chilies to make a paste.

Rub the paste onto the pork and marinate overnight in the fridge.

Heat 2 tablespoons of achote oil in a dutch oven until shimmering.

Add the marinated pork to the dutch oven and cook for about 10 minutes, stirring every 2 minutes.

Add 2 quartered red onions and stir them in.

Pour in 1 quart of water and scrape the bottom of the pot to release any browned bits.

Bring to a boil, then reduce heat to medium-low and cover, letting it simmer for 1.5 hours.

Add 6-8 bite-sized chunks of yukon gold potatoes and simmer for another 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: