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Pork and Avocado Stuffed Arepas

Pork and Avocado Stuffed Arepas with Hatfield Quality Meats

Erica Dinho
5 from 96 votes
Course Main dish
Cuisine Colombian
Servings 6


  • 6 arepas
  • 1 Hatfield Quality Meats Oven Roasted Pork Loin Filet
  • 2 tablespoons olive oil
  • 2 small ripe avocados
  • Juice of 1 lime
  • 1 cup red onion slices
  • ¼ cup fresh cilantro


  • 2 ¼ cups of water
  • 2 cups arepa flour pre-cooked corn flour
  • 2 tablespoons melted butter
  • ½ teaspoon salt.


  • To cook the pork: In a large sauce pan, heat the oil over high heat, add the strips of pork loin and cook for about 10-12 minutes or until browned, stirring frequently. Keep aside on a warm plate.
  • In a small bowl mash the avocado and mix with lime juice and salt. Keep in the fridge until ready to assemble the arepas.
  • To make the arepas: In a medium bowl add the water, arepa flour, butter and salt. Mix with your hands, making circular movements while breaking the lumps that may form with your fingers, until you have a dough. Let rest for 5 minutes.
  • Preheat a non-stick skillet over medium heat. Form balls and flatten them gently until they’re about ½ inch thick discs.
  • Place the discs on the skillet and cook the arepas for about 3 minutes on each side or until lightly golden brown. Cover them with aluminum foil to keep them warm.
  • Split each arepa in half and fill them with pork, avocado mixture, cilantro and onion slices and serve.
Keyword arepa con cerdo, stuffed afrepa
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