Adobo de Chancho
Details
A garlicky, slow-cooked pork stew from the heart of the Andes.
Ingredients
Instructions
Marinate the Pork
In a large, non-reactive bowl, combine the pork chunks, minced garlic, ají panca paste, chicha de jora (or its substitute), vinegar, cumin, oregano, salt, and pepper. Mix thoroughly to ensure every piece of pork is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or preferably overnight for a deeper flavor.
Sear the Meat
Heat the lard or oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the pork from the marinade, reserving the liquid. Sear the pork pieces in batches until browned on all sides. Do not overcrowd the pot. Set the seared pork aside.
Make the Aderezo (Base)
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 5-7 minutes until soft and translucent. Add a bit more garlic if you desire, and the remaining ají panca paste if you like it extra flavorful. Cook for another 2 minutes, stirring constantly, until fragrant.
Slow-Cook the Stew
Return the seared pork to the pot. Pour in all the reserved marinade. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender.
Finish the Dish
About 15 minutes before serving, add the onion wedges to the pot. Stir them in and allow them to cook until just tender but still holding their shape. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
Serve
Serve the Adobo de Chancho hot in deep bowls, making sure to ladle plenty of the rich, garlicky sauce over the meat. Accompany with slices of boiled sweet potato and crusty bread to soak up every last drop of the delicious broth.
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