Entree: Peru – Lima / Criollo – Pachamanca (Traditional Peruvian earth-oven roast of marinated meats, potatoes, and corn cooked with hot stones)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 2-inch (5 cm) cubes
- 2 lb (900 g) lamb shoulder, cut into 2-inch (5 cm) cubes
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 ml) beer or water (for marinade)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) olive oil
- 6 cloves (about 1.5 oz / 45 g) garlic, minced
- 3 tbsp (45 g) ají panca paste
- 2 tbsp (30 g) ají amarillo paste
- 2 tsp (4 g) ground cumin
- 1 tbsp (15 g) coarse sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 g) huacatay paste or fresh huacatay blended with a little oil (if available)
- 2 large red onions, sliced
- 8 medium yellow potatoes, approx. 6 oz (170 g) each, scrubbed (use Peruvian varieties if possible)
- 4 medium sweet potatoes (camote)
- 6 ears corn, husked and halved
- 1 cup (150 g) cancha or toasted corn kernels (for serving)
- Banana leaves or large collard/chard leaves for layering (if available)
- Large clean smooth stones heated in a fire (no measurement; not required if using home-oven method)
- Optional: fresh cilantro for garnish

Instructions

1. Combine beer (or water), vinegar, olive oil, minced garlic, ají panca, ají amarillo, cumin, salt, pepper and huacatay paste in a large bowl to make the marinade. Add pork, lamb and chicken pieces, toss to coat, cover and refrigerate at least 4 hours or overnight.
2. If doing the traditional earth-oven method: prepare a pit large enough for the stones and food. Build a wood fire in the pit and heat smooth stones until very hot and glowing (about 1–2 hours depending on size). Push embers aside and arrange a layer of hot stones on the pit floor.
3. Line the heated-stone surface with banana leaves or large greens. Place a layer of marinated meats and sliced onions directly on the leaves. Add a layer of potatoes, sweet potatoes and corn, then another layer of meats if any remain. Cover everything with additional banana leaves and finally with soil to seal the pit. Let cook sealed 2–3 hours, then uncover carefully and remove food from leaves and stones. Serve hot with cancha and cilantro.
4. Home-oven adaptation: heat a baking stone or heavy oven-safe bricks on the center rack at 500°F (260°C) for 45–60 minutes to mimic hot stones. Preheat oven to 425°F (220°C) after stones are hot. Line a large rimmed baking pan with banana leaves or foil, arrange a first layer of stones (if small) or place the hot baking stone on the rack, then set a heavy roasting pan on top.
5. In the roasting pan, layer banana leaves (or foil), half the marinated meats and onions, then potatoes, sweet potatoes and corn, then remaining meats and leaves. Cover tightly with a large lid or double layer of foil to trap steam. Place pan over the hot stone/baking surface and roast in the oven for 1.5–2 hours, checking once to ensure even cooking; meats should be tender and potatoes cooked through.
6. Remove cover, let sit 10 minutes, then transfer meats and vegetables to a platter. Sprinkle with cancha (toasted corn) and garnish with cilantro. Serve family-style with boiled corn or salads typical of Lima Criollo accompaniments.