Adobo Arequipeno

• 3 dried red aji peppers
• 1/2 cup hot water
• 1 onion, quartered
• 5 cloves garlic
• 1/2 (12 fluid ounce) can or bottle beer
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 3 pounds boneless pork loin roast, fat trimmed off
• 1 cup water, or as needed to cover
• 3 whole allspice berries
• 1 tablespoon dried oregano
• 3 onions, cut into strips

1. Soak aji peppers in 1/2 cup hot water in a small bowl until peppers are softened, about 15 minutes; drain.
2. Place aji peppers, 1 quartered onion, garlic, beer, salt, and cumin into a blender and pulse several times to chop onion and peppers. Blend the mixture until it has the consistency of thin gravy and aji seeds are crushed, 1 to 2 minutes.
3. Slice pork loin roast into 2-ounce pieces (about the size of a deck of cards per piece). Place pork pieces into a slow cooker and pour blended aji sauce over the meat. Pour 1 cup water or as needed into the blender and pour water and any remaining sauce over meat to cover. Add allspice berries to the slow cooker.
4. Grind oregano to a powder with a mortar and pestle and stir into the meat and sauce.
5. Cover the cooker, set to High, and cook for 4 hours. Stir 3 onions cut into strips into meat mixture and cook until meat is very tender, 4 hours more.

red aji peppers, water, onion, garlic, salt, ground cumin, pork loin, water, berries, oregano, onions

Taken from www.allrecipes.com/recipe/229686/adobo-arequipeno/ (may not work)