Entree: Peru – Andean Highlands – Pachamanca (Traditional Andean earth-oven feast of marinated meats, potatoes, corn, and beans cooked with hot stones or in a covered oven)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 2-inch pieces
- 1.5 lb (680 g) lamb shoulder, cut into 2-inch pieces
- 1 whole chicken, approx. 3 lb (1.4 kg), jointed into pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ají panca paste
- 2 tbsp (30 ml) ají amarillo paste
- 8 cloves garlic, minced (approx. 24 g)
- 2 tsp (4 g) ground cumin
- 2 tbsp (30 ml) coarse salt, divided
- 1 tsp (5 g) ground black pepper
- 1 cup (240 ml) chicha de jora or beer (or dry white wine)
- 3 lb (1.4 kg) small Andean or waxy potatoes, scrubbed
- 6 ears large-kernel corn (choclo) or 3 cups (480 g) frozen large kernels
- 1 lb (450 g) fresh fava beans or lima beans, shelled
- 6 banana leaves or collard leaves, softened (if unavailable, use aluminum foil)
- 1/4 cup (15 g) huacatay (black mint) or cilantro, chopped
- 2 tbsp (30 ml) annatto (achiote) oil or vegetable oil with a pinch of achiote
- 8–10 small smooth stones, heated (optional for authentic method)

Instructions

1. Combine pork, lamb, and chicken in a large bowl. Add ají panca, ají amarillo, minced garlic, cumin, 1 tbsp (15 ml) oil, 1 cup (240 ml) chicha or beer, 1 tbsp (15 ml) of the salt, and black pepper. Massage to coat, cover, and refrigerate at least 4 hours or overnight.
2. If using hot stones, heat them in a heavy skillet or in a 475°F (245°C) oven until very hot (30–45 minutes). If not using stones, preheat oven to 375°F (190°C).
3. Prepare a large roasting pan or very large Dutch oven: line the bottom with softened banana leaves (or collard leaves). If using stones, place a layer of heated stones on the leaves, then layer some potatoes, a few ears of corn, and some beans on top.
4. Remove meats from the marinade and layer them over the vegetables. Sprinkle the chopped huacatay over meats and veggies, drizzle remaining oil or annatto oil, and add the remaining potatoes, corn, and beans in alternating layers. Top with more banana leaves and seal tightly with foil if not using a heavy lid.
5. For authentic stone method, place another layer of hot stones on top, then cover tightly with soil or heavy lid until finished; for home oven method, cover the roasting pan tightly with a lid or heavy foil and roast at 375°F (190°C) for 2 to 2 1/2 hours, until meats are tender and potatoes are cooked through. If using a Dutch oven, you can also brown the meat briefly before layering then finish covered in the oven.
6. Remove from oven, unwrap carefully to avoid steam burns, and redistribute juices over the meats and vegetables. Let rest 10 minutes before serving. Serve family-style, offering huacatay or ají on the side.