Hearty Peruvian Adobo with Potatoes and Aji Amarillo
Traditional Peruvian Stew with a Spicy Twist
Savor the rich and robust flavors of Peruvian adobo, complemented by tender potatoes and the vibrancy of aji amarillo peppers.
- 3 h 45 min
- 6
- Intermediate
Ingredients
For the Pork Marinade
For the Aji Amarillo Paste
For the Adobo Stew
For the Garnish
Preparation
Marinating the Pork
Combine marinade ingredients
In a large bowl, combine minced garlic, red wine vinegar, paprika, cumin, salt, and pepper.
Add pork to marinade
Add the pork chunks, ensuring they are well-coated with the marinade.
Marinate
Cover and refrigerate for at least 2 hours, preferably overnight.
Marinate the pork overnight for maximum flavor infusion.
Preparing the Aji Amarillo Paste
Cook peppers
Boil the de-seeded aji amarillo peppers until tender.
Ensure the peppers are cooked thoroughly to diffuse their heat without overpowering the dish.
Blend paste
Drain and blend with vegetable oil, garlic, and salt until smooth.
Blending the aji amarillo paste can be done in advance for efficiency.
Cooking Process
Searing the Pork
In a large pot, heat oil over medium-high heat, then sear marinated pork until browned.
Building the Stew
Add onions and cook until soft, then add broth, aji amarillo paste, and bay leaf. Simmer gently.
Tenderizing
Add potatoes, continue to cook until both pork and potatoes are tender.
Plating & Serving
Hearty Peruvian Adobo with Potatoes and Aji Amarillo
Hearty Peruvian Adobo with Potatoes and Aji Amarillo
Serving
Serve the adobo in wide, shallow bowls to showcase the vibrant stew and to catch all the flavorful broth. Top with a sprinkle of parsley.