Lima-Style Pork Adobo with Purple Corn Drink, Ají Panca and Rustic Sweet Potato Mash

Instructions

1. 1

   Season the pork shoulder with 1 teaspoon of salt, black pepper, and cumin. Mix it with 2 tablespoons of ají panca paste, the minced garlic, and red wine vinegar. Let it rest for 15 minutes while you prepare the rest.

2. 2

   In a wide pot or Dutch oven, heat the oil over medium heat. Brown the pork in batches for 6 to 8 minutes until colored on several sides. Remove and set aside.

3. 3

   In the same pot, add the red onion and cook for 5 minutes, stirring, until softened. Stir in the remaining garlic and the rest of the ají panca paste; cook for 2 minutes so the paste loses its raw taste.

4. 4

   Return the pork to the pot. Add the purple corn drink, chicken broth or water, oregano, bay leaf, and the remaining 1/2 teaspoon of salt. Mix well and bring to a gentle boil.

5. 5

   Lower the heat, partially cover, and cook for 70 to 75 minutes, stirring occasionally, until the pork is very tender and the sauce has slightly thickened. If you prefer to finish it in the oven, transfer the oven-safe pot and cook covered at 325 °F / 160 °C for 75 minutes.

6. 6

   Meanwhile, place the sweet potato in a pot with cold water and a pinch of salt. Cook for 20 to 25 minutes until very tender. Drain well.

7. 7

   Mash the hot sweet potato with the butter and evaporated milk until you get a rustic mash. Add half of the chopped cilantro and the lime juice. Adjust with salt to taste.

8. 8

   Remove the bay leaf from the adobo. Taste the sauce and adjust the salt if needed. If you want it more concentrated, cook uncovered for 5 more minutes.

9. 9

   Serve a base of sweet potato mash, top with the pork adobo and plenty of sauce, and finish with the remaining chopped cilantro.