Entree: Peru – Afro-Peruvian – Carapulcra (Pork stew with dried potatoes and peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (120 g) dried potatoes (papa seca), rehydrated in warm water and drained
- 3 tbsp (45 ml) aji panca paste (or rehydrated aji panca blended)
- 1 tbsp (15 ml) aji amarillo paste (optional, for brightness)
- 3/4 cup (115 g) roasted peanuts, finely ground into a coarse paste
- 1 large red onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) achiote (annatto) oil or 1 tsp (2 g) ground annatto rehydrated in oil
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 2 cups (480 ml) chicken stock (or water)
- 1/2 cup (120 ml) dry white wine or beer (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. In a large pot or heavy skillet, heat the vegetable and achiote oil over medium-high heat. Season the pork cubes with salt and pepper and brown in batches until well colored; remove and set aside. In the same pot sauté the sliced onion until translucent, add the garlic, cumin, aji panca and aji amarillo pastes and cook 1–2 minutes until fragrant. Stir in the ground peanuts to form a thick paste, then deglaze with the wine or a little stock if using.
2. Return the browned pork to the pot, add the rehydrated papa seca, bay leaves and the remaining chicken stock. Bring to a simmer, cover partially, and cook gently 35–45 minutes until pork is tender and the dried potatoes have absorbed liquid and softened; stir occasionally. Adjust seasoning with salt, pepper and lime juice if using, reduce uncovered at the end to thicken the sauce, garnish with cilantro and serve hot with rice or boiled greens.