Adobo Ayacuchano

Adobo Ayacuchano

David Loftus

Pork Chops Ayacucho-style. Originally a way to preserve meats, adobo sauces have, over time, become flavourings for slow-cooked stews. Although this dish is mostly eaten as a weekend breakfast in the Andes, I prefer it for lunch or dinner. If you stew chillies slowly, the heat disappears, leaving just their aromatic footprint. I’m serving this recipe with rice, but sango or sweet potato mash are delicious, too.


Quantity Ingredient
4 pork chops
2 olive oil olive oil
1 cinnamon stick
2 cloves
1 dried bay leaf
cooked white rice, to serve
freshly ground black pepper

For the marinade

Quantity Ingredient
2 small red onions, cut into wedges
2 tablespoons garlic puree
1 tablespoon Picante de Huevos, amarillo chilli paste
100g Picante de Huevos, panca chilli paste
2 teaspoons red wine vinegar
200ml Chicha
or dry cider
1 teaspoon dried oregano
1/2 teaspoon ground cumin


  1. First, make the marinade. Put all the marinade ingredients in a large bowl with plenty of salt and pepper. Add the pork chops, cover and marinate in the fridge overnight.
  2. Remove the pork chops from the fridge at least 30 minutes before you want to cook them to bring them up to room temperature. When you are ready to cook, heat the oil in a large frying pan over a high heat. Remove the chops from the marinade (but don’t discard it), pat them dry with kitchen paper and cook for 2 minutes on each side until they are well seared. Then, pour in the marinade, along with the cinnamon stick, cloves and bay leaf, and season with salt and pepper.
  3. Bring the liquid to the boil, then reduce the heat to low and cover the pan. Leave the chops to braise, very gently, until the meat is tender (about 1 hour). Keep an eye on the sauce as the chops cook and add a splash of water if it looks as though it’s becoming too dry.
  4. Serve the pork chops with the sauce and mounds of white, fluffy rice.
Martin Morales
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