"El estupendo" pork adobo from Arequipa (El estupendo adobo Arequipeño) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • ashallen on October 28, 2019

    This didn't turn out great for me, but I think that's because I skipped the potatoes and didn't cook the dish long enough to reduce the sauce until it was really flavorful (I started the dish too late in the day and was rushing it to put it away before bedtime!). I think I also skimmed too much fat from the dish - the potatoes would have helped with absorbing the fat floating on top of the sauce. The sauce ended up being on the thin/watery side and a bit astringent in flavor. I used guajillo chilies and let the pork sit with the seasoning paste for 4 hours. Recipe seems to say to brown all the meat in one go, but mine just steamed - there was too much in the pan to brown well. I cooked it in a 300F oven vs. on the stovetop and the pork was very nicely tender after 2-3 hours. I experimented with eating it with polenta, rice, or potatoes and thought the potatoes did best at balancing out the flavors.

  • JKDLady on January 07, 2016

    We loved this dish! For us, there were too many potatoes in the dish, and I would cut those down by half. I do agree that they needed a lot longer to cook. I wouldn't reduce the size, however. I would simply put them in the pot with an hour to go. I always reduce the salt in all recipes, so my 2 teaspoons worked for us. This was an outstanding dish for a cold winter night. I made this the day before and removed most, but not all, of the fat before serving. I would not serve this with rice. Smashing the potatoes soaked up the jus.

  • Allegra on January 24, 2013

    "Estupendo" is a bit of a stretch, but this was a nice-enough warming stew. I made a half-batch, which was plenty. Cooking time after adding the potatoes was twice as long as stated in the recipe, so may cut to much smaller chunks in the future. The spuds beautifully soaked up all the flavours in the sauce, and I would definitely add more of those guys for next time; they were the best part of the meal. There was a lot of liquid in the pot so I had to reduce quite a bit. Again, too much salt! Adding some additional vinegar just before serving really lifted the flavours.

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