Entree: Peru – Lima / Criollo – Carapulcra (Traditional Peruvian stew of rehydrated dried potatoes and pork in a spiced aji and peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 45 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) dried papa seca (dehydrated potatoes), rinsed
- 2 cups (480 ml) beef or chicken broth
- 2 tbsp (30 ml) aji panca paste
- 1 tbsp (15 ml) aji amarillo paste
- 1/3 cup (45 g) roasted peanuts, finely ground
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tbsp (30 ml) white vinegar
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Fresh cilantro leaves for garnish

Instructions

1. Soak the dried papa seca in hot water for 30–45 minutes until softened; drain, reserving 1/2 cup (120 ml) of the soaking water and set aside.
2. Heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Season the pork with 1 tsp (6 g) salt and brown in batches until well seared; transfer pork to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and sauté the onion until translucent, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
4. Stir in aji panca paste and aji amarillo paste and cook 2–3 minutes, stirring, to bloom the chiles. Add cumin, ground cloves, and oregano and cook 30 seconds.
5. Return the pork to the pot, add the rehydrated potatoes, ground peanuts, vinegar, bay leaf, reserved soaking water, and broth. Bring to a simmer, scrape up any browned bits, then reduce heat to low.
6. Cover and simmer gently for 45–60 minutes, stirring occasionally, until pork is tender and sauce is thickened. Remove bay leaf.
7. Adjust seasoning with remaining salt and pepper. If sauce is too thin, simmer uncovered a few minutes to reduce. Garnish with chopped cilantro before serving.