Carapulcra (Peruvian Pork and Dried Potato Stew)
Peru's oldest stew — dried potatoes, pork, ají panca, and ground peanuts, slow-cooked into something deeply savory.
Servings 4 people
Equipment
- Heavy pot
- Skillet
Ingredients
- 5 tbsps Vegetable Oil
- 1 lb Pork shoulder 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 mirasol" 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