Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of boneless pork shoulder cubes with salt and freshly ground black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and brown the seasoned pork cubes on all sides; remove the pork and set it aside.

3. 3

   In the same pot, add 1 large finely chopped red onion and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves, 2 tablespoons of aji panca paste, and 1 tablespoon of aji amarillo paste, cooking for 2 more minutes until fragrant.

4. 4

   Pour in 0.5 cup of light Peruvian beer, scraping up any browned bits from the bottom of the pot, then return the browned pork to the pot.

5. 5

   Add 2 cups of beef broth, 0.5 bunch of finely chopped fresh cilantro, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano to the pot, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and braise the pork for 90 minutes, stirring occasionally, until the pork is tender.

7. 7

   Stir in 2 large peeled and chunked sweet potatoes and the remaining 0.5 bunch of finely chopped fresh cilantro, and continue to braise covered for an additional 20 minutes, or until the sweet potatoes are tender.

8. 8

   Add 1 cup of fresh green peas to the pot and cook for 5 more minutes until heated through before serving the Seco de Cerdo Arequipeño con Camote with desired accompaniments.