Peruvian & World Recipes

Peruvian Pork Stew

Peruvian Pork Stew
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Peruvian Pork Stew

Course: All Recipes, Main DishesCuisine: Peruvian
Servings

8

servings

Discover the rich flavors of Peruvian Pork Stew with tender pork marinated in garlic, red wine vinegar, and Aji Panca. Slow-cooked in a vibrant adobo with red onion, garlic, Peruvian chili pastes, and Chicha de Jora, this dish is a true taste of Peru's culinary heritage.

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Ingredients

  • Marinade

  • 3 lbs pork butt or shoulder cubed 3’ (fat off)

  • 3 Tbsp minced garlic

  • 3/4 cup red wine vinegar

  • 1/4 cup Peruvian Aji Panca

  • 1 tsp cumin powder

  • 1 tsp oregano

  • 2 Tbsp salt

  • 1 Tbsp black pepper

  • Adobo

  • 1 Red Onion finely shopped

  • 1/4 cup Corn Oil

  • 5 Tbsp Garlic Paste

  • 5 Tbsp Peruvian Aji Colorado or Red Pepper Paste

  • 3 Tbsp Peruvian Aji Amarillo paste

  • 8 Tbsp Red Vinegar

  • 2 Tbsp Peruvian Aji Mirasol

  • 3 tsp salt

  • 1 tsp black pepper

  • 2 Tbsp dry oregano

  • 1 Tbsp cumin powder

  • 1 1/2 cups Chicha de Jora or any Ale (beer)

Directions

  • Mix the pork with all the ingredients for the “marinade” in a large bowl cover and refrigerated overnight.
  • Coat Dutch oven with cooking spray over medium-high heat and brown the meat in batches until done. Remove and keep warm.
  • Add onion and cook until soft, 5-7 minutes.
  • Add Aji Panca, Mirasol, and Amarillo, cumin and oregano. Sauté for a couple of minutes.
  • Now add the garlic and cook until fragrant, about 1 minute.
  • It’s time to add Chicha de Jora or beer and the seared pork.
  • Cover tightly and cook for about two hours in low temperature*. *You can use a pressure cooker and it will take 45 minutes for the pork to be tender.
  • Serve with garlicky Peruvian style rice

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