Entree: Bolivia – Central Culinary Region – Fricasé (Bolivian pork stew with hominy and potatoes in a seasoned red pepper broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1.5-inch (3.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) aji amarillo paste or 2–3 fresh aji amarillo peppers, seeded and chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 4 cups (960 ml) chicken or beef stock
- 2 cups (480 g) cooked hominy (mote)
- 2 medium potatoes, peeled and halved, about 1 lb (450 g) total, cut into large chunks
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) fresh lime juice (optional)
- 2 tbsp (8 g) chopped cilantro for garnish
- 1/2 cup (60 g) cancha (toasted large-kernel corn) or toasted corn chips for serving (optional)

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the pork cubes with salt and pepper. Brown the pork in batches, about 3–4 minutes per side, until well browned; transfer browned pork to a plate.
2. In the same pot, reduce heat to medium and add the sliced onion. Sauté until soft and beginning to color, about 6 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the aji amarillo paste (or chopped peppers), ground cumin and oregano. Cook for 1–2 minutes to bloom the spices.
4. Return the browned pork to the pot. Add the stock and bay leaves, scraping up any browned bits from the bottom. Bring to a simmer, reduce heat to low, cover and cook gently until the pork is tender, about 45–60 minutes.
5. Add the cooked hominy and potato chunks to the pot. Continue to simmer, uncovered, until the potatoes are tender and the broth has thickened slightly, about 20–25 minutes. Adjust salt and pepper.
6. Remove bay leaves. Stir in fresh lime juice if using and check seasoning. Let rest off heat 5 minutes so flavors meld.
7. Serve hot, garnished with chopped cilantro and accompanied by toasted cancha or corn chips if desired.