Pork adobo Cusco style (Chancho en adobo al estilo de Cusco) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on September 03, 2015

    Truly outstanding. The meat was so tender. I was surprised at how quickly it cooked. I thought it would take a lot longer than the recipe said. Next time I will marinate it overnight instead of just 2 hours.

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