Adobo Arequipeño (Arequipa Pork in Chicha and Chilli)
Pork marinated overnight in chicha de jora, ají panca, garlic and spices, then slowly simmered in a clay pot with red onion into a spicy, tangy broth. Arequipa's Sunday breakfast, served with bread.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the marinade
In a bowl, mix the with the paste, garlic, cumin, oregano, black pepper and salt until smooth.
- 500 ml
- 5 tbsp paste
- 6 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp black pepper
- 2 tsp salt
✅ Done when: marinade is evenly combined and smooth
Marinate the pork
Turn the pork pieces in the marinade until well coated, cover and refrigerate for at least 6 hours, ideally overnight for the best flavor.
- 1.2 kg (6 pieces) pork
- all marinade from step 1
✅ Done when: pork is fully coated and chilled for at least 6 hours
Layer the pot
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Simmer slowly
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Serve
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Make the marinade
In a bowl, mix the with the paste, garlic, cumin, oregano, black pepper and salt until smooth.
- 500 ml
- 5 tbsp paste
- 6 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp black pepper
- 2 tsp salt
✅ Done when: marinade is evenly combined and smooth
Marinate the pork
Turn the pork pieces in the marinade until well coated, cover and refrigerate for at least 6 hours, ideally overnight for the best flavor.
- 1.2 kg (6 pieces) pork
- all marinade from step 1
✅ Done when: pork is fully coated and chilled for at least 6 hours
Layer the pot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer slowly
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Serve
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The Story Behind the Dish
Adobo is the Sunday breakfast of Arequipa, Peru's 'White City' in the southern Andes. Families get up early to eat it in picanterías, the city's traditional restaurants, where it's cooked overnight in clay pots over wood fires.
The word adobo comes from Spanish marinades, but the Arequipa version uses chicha de jora, the ancient Andean corn drink.
⭐ Why It's Famous
Spicy, tangy and hearty, it's said to wake you up and cure the night before.
💡 Fun Fact
The best-known adobo in Arequipa is from the district of Cayma, where some picanterías start cooking at 4 a.m.
Arequipa
-16.41°S, -71.54°W
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