ADOBO DE CHANCHO CON YUCA - UNA RECETA DELICIOSA

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs, while potatoes are more accessible.

aji amarillo

💰Cheaper: bell pepper

Bell pepper is easier to find but lacks the distinct heat of aji.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are leaner, while pork belly is cheaper but richer.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is less expensive.

Cut the pork shoulder into medium pieces, ensuring it's pure meat without skin.

Prepare the yuca by boiling it in salted water until tender, about 7 minutes.

In a large skillet, heat olive oil and add the pork pieces, seasoning with salt and black pepper.

Sear the pork for about 3-4 minutes on each side until browned.

Remove the pork from the skillet and set aside.

In the same skillet, add chopped red onion and sauté until translucent.

Add minced garlic and cook until fragrant.

Stir in aji panca and aji amarillo, along with cumin and oregano; mix well.

Return the pork to the skillet and add vinegar and chicha de jora.

Add enough water to cover the pork and bring to a boil.

Reduce heat, cover, and simmer for 30-40 minutes until the pork is tender, checking occasionally.

Once the pork is tender, adjust seasoning with salt as needed.

Serve the adobo with boiled yuca on the side, garnished with cilantro and yerbabuena.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary