Entree: Bolivia – Fricasé (Bolivian spicy pork and hominy stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large (200 g) yellow onion, chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) ground cumin
- 1 tsp (2 g) dried oregano
- 2 tbsp (30 ml) aji amarillo paste or 1 small aji amarillo pepper, seeded and finely chopped (substitute 1 tbsp [15 ml] yellow chili paste)
- 4 cups (960 ml) pork or chicken broth
- 2 cups (480 g) cooked hominy (mote) or 1 can (15 oz/425 g) drained
- 2 medium (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) white vinegar or lime juice, to finish
- Fresh chopped cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the pork cubes lightly with salt and brown in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until soft, about 5 minutes. Add the garlic, cumin, oregano, and aji amarillo paste; cook, stirring, 1–2 minutes until fragrant.
3. Return the browned pork to the pot, add the broth, tomato sauce, and bay leaf. Bring to a simmer, cover partially, and cook 30 minutes.
4. Add the potatoes and cooked hominy, adjust salt and pepper, and simmer uncovered another 20–25 minutes until potatoes are tender and pork is fork-tender. Skim any excess fat from the surface if desired.
5. Stir in the vinegar or lime juice, adjust seasoning, remove the bay leaf, and ladle into bowls. Garnish with chopped cilantro and serve with lime wedges and warm toasted corn or bread.