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A bowl of pork adobo (adobo de chancho) with rice and sweet potatoes, flatware, and a print napkin.

Peruvian Pork Adobo (adobo de chancho)

Tamara Andersen
This Peruvian-style adobo features tender pork in a flavorful broth based on chicha (corn beer) and ají panca (a mild, earthy Peruvian pepper). Delicioso!
5 from 4 votes
Prep Time 20 hrs
Cook Time 2 hrs
Marinate 12 hrs
Total Time 1 d 10 hrs
Course Main Dishes
Cuisine Peruvian
Servings 9 servings
Calories 317 kcal


Marinate the Pork

  • 16 ounces chicha de jora see Ingredients in Post for substitutions
  • 2 red onions sliced thin
  • 3 tablespoons ají panca paste
  • 16 ounces chicha de jora see Ingredients in Post for substitutions
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic minced (about 6 cloves)
  • 3 pounds boneless pork cut in chunks; see Ingredients in Post

Pork Adobo

  • 1 tablespoon vegetable or canola oil
  • marinade puréed
  • marinated pork chunks patted dry
  • 3 whole cloves
  • 1 cinnamon stick
  • 3 bay leaves fresh if possible!
  • 2 red onions cut in wedges
  • 1 rocoto pepper see Ingredients in Post for substitutions
  • ½ teaspoon sea salt and fresh ground pepper to taste


Marinate the Pork

  • Add all marinade ingredients to a large pot/Dutch oven. Stir to combine.
  • Add the prepared pork chunks. Stir to combine. Cover and refrigerate 8 to 24 hours. Overnight is ideal.

Making the Pork Adobo

  • Remove the pork pieces from the marinade, pat them dry, and set them aside. Before adding the marinade to the blender, remove the bay leaves. Pulse until smooth.
  • Wipe out the liquid from the pot. Add vegetable oil over medium-high heat. Brown the pork on two sides, then pour the puréed marinade over top. Add the bay leaves back in, along with the cloves and cinnamon stick. Bring to a boil, then reduce to a simmer. Cover, and cook about 75 minutes.
  • Add the onion wedges, the rocoto pepper (or substitute), and salt. Simmer covered until pork is tender - about 45 minutes. Check seasoning. 
  • To serve: Remove bay leaves, cloves, and cinnamon stick. Mash the rocoto if more heat is desired; remove if not. Serve with rice and sweet potatoes.


Calories: 317kcalCarbohydrates: 32gProtein: 33gFat: 8g
Keyword adobo de chancho, Peruvian main dishes, pork adobo, pork loin recipes
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