Pork Broth Stew - Peruvian Adobo de Chancho Recipe

Get ready to embark on a culinary adventure to the heart of the Andes with this incredible Traditional Peruvian Pork Stew (Adobo de Chancho)! This isn't just any pork stew; it's a beloved classic, a staple in Peruvian homes, and one of those pork recipes that truly warms the soul. Imagine tender chunks of pork, slow-simmered in a rich, aromatic sauce infused with vibrant Peruvian chilies and a hint of tang. It’s the kind of dish that brings families together, evoking memories of bustling kitchens and shared meals.
While many might think of Peruvian food as just ceviche, this hearty Adobo de Chancho showcases another side of Peruvian food culture – comforting, deeply flavorful, and utterly satisfying. Our recipe will guide you through every step, ensuring you achieve a stew that’s superior to anything you’ll find elsewhere online. We’re diving deep into the secrets of creating that perfect pork broth base, explaining unique ingredients, and offering all the tips and tricks you need to master this traditional dish, whether you're a beginner or an experienced home cook. Forget those bland stew recipes; this is the real deal, designed to be a standout in your repertoire and a true taste of Peru.

Ingredients

• 2.5-3 lbs pork shoulder (or pork butt), cut into 2-inch chunks
• 3 tablespoons aji panca paste (or 2 tablespoons smoked paprika + 1/2 teaspoon cayenne pepper)
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 cup red wine vinegar (or apple cider vinegar)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons vegetable oil (or olive oil)
• 1 large yellow onion, finely chopped
• 2 cups pork broth (or chicken broth)
• 1 cup chicha de jora (Peruvian fermented corn beer, see notes for substitution)
• 1 lb Yukon Gold potatoes, peeled and quartered
• 1 large sweet potato, peeled and cut into 1-inch chunks
• Fresh cilantro, chopped, for garnish

Directions

1. Marinate the Pork : In a large bowl, combine the pork chunks with aji panca paste, minced garlic, ground cumin, dried oregano, red wine vinegar, salt, and black pepper. Mix everything thoroughly to ensure the pork is well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally, overnight for the best flavor penetration. This marination step is crucial for tenderizing the pork and infusing it with those authentic Peruvian flavors.
2. Brown the Pork : Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, add the marinated pork chunks and sear them until deeply browned on all sides. This browning creates a rich, caramelized crust that adds incredible depth of flavor to your stew. Remove the browned pork and set aside.
3. Simmer the Stew : Reduce the heat to medium. Add the chopped yellow onion to the pot and sauté, scraping up any browned bits from the bottom of the pot, until softened and translucent, about 5-7 minutes. Return the browned pork to the pot. Pour in the pork broth and chicha de jora (or your chosen substitute). Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the pork is starting to become tender.
4. Final Step : After 1 hour and 30 minutes, add the quartered Yukon Gold potatoes and sweet potato chunks to the pot. Stir gently to submerge them in the liquid. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are tender and the pork is fork-tender and easily falls apart. Taste and adjust seasoning if necessary. The sauce should be rich and slightly thickened. Garnish with fresh chopped cilantro before serving.