Entree: Bolivia – Chairo (Hearty Andean meat and chuño soup with vegetables and corn)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Additional 45 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1–2 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 6 oz / 170 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 cup (160 g) dried chuño (freeze-dried potatoes), rehydrated in warm water for 30–60 minutes and drained
- 1 cup (165 g) cooked hominy (mote)
- 1 ear corn, cut into 1-inch rounds (or 1 cup (150 g) frozen corn kernels)
- 6 cups (1.4 L) beef or lamb broth
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1 tbsp (15 ml) ají amarillo paste or 1 small mild yellow chili, seeded and chopped (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- Lime wedges for serving (optional)

Instructions

1. If using dried chuño, soak in warm water 30–60 minutes until softened, then drain and set aside. If using fresh potatoes instead, add them with the carrots.
2. In a large pot, heat vegetable oil over medium-high heat. Brown the lamb pieces in batches, about 4–6 minutes per batch, then remove and set aside.
3. Add the diced onion to the pot and sauté 4–5 minutes until translucent. Add the garlic and ají amarillo (if using) and cook 1 minute until fragrant.
4. Return the browned lamb to the pot. Add the cumin, oregano, bay leaf, and stir to coat the meat and aromatics.
5. Pour in the broth and bring to a gentle boil. Skim any foam from the surface, then reduce heat to a simmer. Cover and cook 45 minutes.
6. Add the rehydrated chuño, hominy, corn rounds, carrots, and potatoes to the pot. Continue simmering, uncovered, until the vegetables and chuño are tender and the meat is fork-tender, about 25–35 minutes.
7. Season with salt and pepper to taste. Remove the bay leaf and ladle the chairo into bowls.
8. Garnish with chopped cilantro and serve with lime wedges and a side of fresh bread or more mote if desired.