Adobo Arequipeño


February 9, 2015


1Rub the meat with salt, salt, garlic powder, cumin and place in a pot.

2Blend two onions and pour over the meat.

3Add remaining onions cut into quarters.

4Add the dregs of unsweetened chicha to.

5Let marinate overnight.

6Stir in pepper plate, oregano and cook for an hour and a half on medium heat.

7Serve with bread.


1 pounds of pork, cut in 4

1 / 2 cup crushed red pepper sauce

1 tablespoon chopped garlic

1 / 4 teaspoon cumin

1 kilo of onion

2 liter chicha concho, unsweetened

10 peppercorns skin

1 / 4 teaspoon oregano