Adobo Arequipeño with Bread and Sweet Potato

Ingredients

Quantities are for one portion.

• 50 gbread (pan francés or crusty roll)
• 1 tbspaji panca paste
• salt and pepper to taste
• 1red onion, sliced thickly
• 150 gsweet potato, peeled
• 100 mlchicha de jora (or light beer)
• 1 tbspvegetable oil
• 1 tbspaji amarillo paste
• 150 gpork shoulder, cubed

Method

1. In a bowl, toss the cubed pork shoulder with the chicha de jora (corn beer), aji panca, aji amarillo, salt, and pepper. Let it marinate for ten minutes.
2. Heat the vegetable oil in a heavy pot. Sear the marinated pork cubes until browned, keeping the remaining marinade in the bowl.
3. Pour the remaining marinade and enough water to cover the meat into the pot.
4. Add the thick red onion slices. Bring to a boil, cover, and simmer slowly for over an hour until the pork is tender and the sauce is dark and rich.
5. In a separate pot, boil the whole peeled sweet potato until tender. Drain and slice into thick rounds.
6. Serve the rich, dark adobo stew in a bowl.
7. Arrange the sweet potato slices in the stew and use the crusty bread to soak up the tangy broth.