Adobo Arequipeño

Ingredients to make Adobo Arequipeño:

1 pinch of salt
6 units of pork neck chops, not loin
½ package of dry red panca pepper or (6
peppers)
4 cloves of Garlic ½ teaspoon of ground
Cumin
2 units of Onions, not very large
1 pinch of Salt to taste
1 unit of Concho de chicha de jora (chicha
Arequipeña)
1 stick of Cinnamon, not very large
3 units of Cloves

Preparation:
1.- You buy the not very thin chops.

2.- The chili pepper is removed from the

seed and vein, washed several times with
salt if desired without much spicy.
3.- But if you want with spicy a lot of spicy,
leave the pepa.
4.- Once the chili pepper is washed, it is
liquefied with cumin, garlic and salt, add a
stream of water, just to be able to liquefy, it
does not have to be very thick.
5.- In a pot place the chops, add the
liquefied chili, moving to spread them all
evenly, add the chicha until it covers and a
little more, taste the salt, which is to the
taste of one.

6.- Macerate all night. The next day, put to

cook the macerated without adding
anything else, when it is 1/4 of an hour
cooking (strong fire) add the thick cut
onions, if the onion is very large cut into 6
segments like orange, but thicker.
7.- Already when removing 3 whole odor
peppers are added.
8.- Serve with enough juice, place bread on
the table because this dish is only eaten
with bread.
10.- Do not add water, it is only cooked with
chicha.