Slow-cooker peruvian-american pork adobo
Pork second courses
This is my American version of <em>adobo arequipeño</em>, a pork stew from the southern Peruvian region of Arequipa. It's traditionally made with <em>chicha</em>, a fermented corn beverage that can be tricky to find in the United States. I found that hard apple cider replicates the flavor nicely. This is one of the simpler Peruvian dishes to make as you just marinate the pork and then dump everything into a Crock-Pot. The cider and slow cooker are what make this recipe “Americano” but also yield tender, flavorful chunks of pork and an addictive broth. You will want to have plenty of crusty bread on hand to soak up all the juices.
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