Peruvian Oven-Braised Pork Rib Stew (Seco de Costillas)

• •2 lb Pork ribs (country style or spare ribs), cut into 2-inch pieces
• •1 tsp Salt
• •0.5 tsp Black pepper
• •2 tbsp Olive oil
• •1 medium Yellow onion, finely diced
• •4 cloves Garlic, minced
• •3 tbsp Aji Amarillo paste
• •1 tsp Ground cumin
• •0.5 tsp Dried oregano
• •0.5 cup Dry white wine (or chicken broth)
• •3 cups Beef or chicken broth
• •1 piece Bay leaf
• •1 lb Potatoes, peeled and cut into 1-inch chunks
• •2 medium Carrots, peeled and sliced
• •0.5 cup Frozen green peas
• •0.3 cup Fresh cilantro, chopped (for garnish)
• •to taste cup Cooked white rice (for serving)

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Season the pork ribs generously with salt and black pepper.

2. 2

   Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork ribs in batches on all sides until nicely caramelized. Remove the ribs and set aside.

3. 3

   Reduce heat to medium. Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the Aji Amarillo paste, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring constantly, to toast the spices and develop their flavor.

5. 5

   Deglaze the pot with white wine (or chicken broth), scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.

6. 6

   Return the browned pork ribs to the pot. Add the beef or chicken broth and the bay leaf. Bring the liquid to a gentle simmer.

7. 7

   Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 90 minutes. After 90 minutes, add the potatoes and carrots to the pot, stirring gently to submerge them in the liquid. Continue to braise, covered, for another 45-60 minutes, or until the pork is fork-tender and the vegetables are cooked through.

8. 8

   Remove the pot from the oven. Stir in the frozen green peas and let them warm through for 5 minutes (the residual heat will cook them). Remove and discard the bay leaf.

9. 9

   Taste and adjust seasoning if needed. Garnish generously with fresh chopped cilantro. Serve hot with a side of fluffy white rice.

Chef's Tips

• 💡For even more flavor, marinate the pork ribs with a little Aji Amarillo paste, garlic, cumin, and salt an hour or even overnight before browning.
• 💡If you can't find Aji Amarillo paste, you can substitute it with a combination of roasted red bell pepper puree and a pinch of cayenne pepper for heat and color, though the flavor will be slightly different.
• 💡Browning the ribs properly before braising adds a significant depth of flavor to the stew. Don't rush this step!