Entree: Chile – Northern Chile – Chairo (Hearty beef, potato and hominy stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1 1/2 lb (680 g) beef shank or stew beef, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium carrots, sliced (about 1 cup / 130 g)
- 1 cup (150 g) frozen peas
- 1 1/2 cups (300 g) cooked hominy (mote)
- 4 oz (115 g) dried chuño (freeze-dried potatoes), rehydrated in warm water for several hours or overnight, drained (substitute 2 cups / 400 g waxy potatoes if unavailable)
- 6 cups (1.4 L) beef broth or water plus bouillon
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 bay leaf
- 1/2 tsp (3 g) dried oregano
- Salt and black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (60 g) toasted Andean corn or cancha for garnish (optional)
- Lime wedges for serving (optional)

Instructions

1. If using dried chuño, rinse and soak it in warm water for several hours or overnight to rehydrate; drain and set aside. If substituting fresh potatoes, peel and cut into 1-inch cubes.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Season the beef pieces with salt and pepper and brown in batches until well seared, about 3–4 minutes per side. Remove and set aside.
3. Reduce heat to medium and add the chopped onion; sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Return the browned beef to the pot. Add cumin, paprika, oregano, bay leaf, and stir to coat the meat and onions for 1 minute.
5. Pour in 6 cups (1.4 L) beef broth, scrape up any browned bits, and bring to a simmer. Cover and cook gently until the beef is tender, about 1 to 1 1/2 hours.
6. Add rehydrated chuño (or fresh potatoes), carrots, and cooked hominy to the pot. Simmer uncovered for 20–30 minutes more, until vegetables are tender and flavors have melded.
7. Stir in frozen peas and cook 3–5 minutes until heated through. Adjust seasoning with salt and pepper to taste. Remove bay leaf.
8. Finish with chopped cilantro and serve hot, garnished with toasted cancha and lime wedges if desired.