Adobo de Chancho (Peruvian Marinated Pork Stew)
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Ingredients
- 700 g pork shoulder, diced
- 3 tbsp red wine vinegar
- 4 garlic cloves
- 1 tsp ground cumin
- 1 red chilli, finely chopped
- 1 onion, finely chopped
- 400 ml chicken stock
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 675 kcal
- Protein
- 40.8 g
- Carbohydrate
- 63.1 g
- of which sugars
- 2.8 g
- Fat
- 28.1 g
- of which saturates
- 9.1 g
- Fibre
- 1.8 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the pork with the red wine vinegar, garlic, ground cumin and red chilli and marinate for 20 minutes.
- 2
Heat the olive oil in a large pan and brown the pork and its marinade for 6-7 minutes.
- 3
Add the onion and cook for 5 minutes, then pour in the chicken stock.
- 4
Cover and simmer for 35-40 minutes, until the pork is tender and cooked through with no pink remaining.
- 5
Meanwhile, cook the rice according to the pack instructions, and serve the stew with it.
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