Name: "Carapulcra"
Prep time: 15 min
Cook time: 60 min
Total time: 780 min
Ingredients: 5 tbsps Vegetable Oil; 1 lb Pork loin (500 gr into cubes); 1/2 lb Chicken breast (250 gr into cubes); 500 gr "Papa Seca" / Dried potatoes ( about 1lb soakead overnight ); 1 Red Onion (finely diced); 3 Garlic Cloves; 3 tbsps "Ají Panca" paste; 1 tbsp "Ají Mirasol" paste; 3 cups Chicken Stock; 2 Potatoes (diced ); 1/2 cup Ground Peanuts; 1 teaspoon Cumin; Salt and Pepper

"Carapulcra - Pork & Potato Stew"

click abajo para la receta en Esp

Today I share my recipe for “Carapulcra”
Carapulcra is a Peruvian dish made out of dried potatoes, this dish born as a mix of cooking techniques and ingredients at first it was cooked on clay pots, using llama meat instead of pork but with time it changed a bit. Carapulcra is a potato stew (made with dried potatoes), pork, peanuts, and “ají Panca paste” which is a Peruvian chili that provides some color, flavor, and aroma.

Here are some tips to make this delicious stew:

– Toasting the dried potatoes will prevent them to fall apart when they are cooked and will intensify their flavor.
– Soak the dried potatoes for at least 12 hours otherwise they won’t cook.
– Using some pork fat instead of vegetable oil will make this dish just even better.
– Some people like to add a cup of crumbled dark chocolate to balance the flavors and colors.
– Serve with Sarsa Criolla

For me, Carapulcra was one of my least favorite dishes as a kid. My mother didn’t prepare it often and when she did she always rushed and used chicken only (a lot of the flavor was missing), years later I learned to prepare it and I just fell in love with the dish. The aromas, the flavor, the texture, everything was just good. if you are looking for a dish full of flavor a touch of heat and great texture I totally encourage you to try Carapulcra

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"Carapulcra"

Pork Potato stew

Course Main Course

Cuisine peruvian

Keyword carapulcra

Prep Time 15 minutes

Cook Time 1 hour

Soaking 12 hours

Total Time 13 hours

Servings people

Author Brandon Castillo

Ingredients

5 tbsps Vegetable Oil
1 lb Pork loin 500 gr into cubes
1/2 lb Chicken breast 250 gr into cubes
500 gr "Papa Seca" / Dried potatoes about 1lb soakead overnight
1 Red Onion finely diced
3 Garlic Cloves
3 tbsps "Ají Panca" paste
1 tbsp "Ají Mirasol" paste
3 cups Chicken Stock
2 Potatoes diced
1/2 cup Ground Peanuts
1 teaspoon Cumin
Salt and Pepper

Instructions

Roast lightly the dried potatoes on a pan, then soak them in water for at least 12 hours
Salt and pepper your pork and chicken, in a pot add 3 tbsps of oil seal your meat, then reserve
In the same pot add more oil if needed then sweat onions, garlic, "ají panca and amarillo" paste, until the onions are tender, add some water if needed.
In the same pot add the stock, the dried potatoes, and let them cook until soft, then add potatoes, chicken, and pork, cumin more stock if needed, salt, pepper and let it cook until the potatoes are done, add the ground peanut to thick the stew.
Serve with Sarsa Criolla

Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness

Go for good ingredients and you will get great dishes, it is all about the flavor if you can’t get dried potatoes at your local grocery store you can always rely on Amazon.

By giving the meat a bit of color you will add more flavor and aroma to the dish.

Sweating the onions is probably the most important part of this recipe, do not rush this dish requires patience!

If your stew ends up too loose, you can always add more ground peanuts, these will add flavor and texture to the dish.

Carapulcra, one of those dishes that are just delicious, takes some time to prepare however it is just tasty! Do you have questions about the recipe? comment below!