Peruvian Carapulcra

Carapulcra is a Peruvian stew built around papa seca, dried potatoes that rehydrate into a hearty, distinctive texture.

Aji panca, cumin, peanuts, and slow-braised pork create a warm sauce that clings to the softened potato pieces.

Stir frequently near the end because the dried potatoes release starch as the stew thickens.

Serving Suggestions

Serve with white rice, salsa criolla, or alongside sopa seca for a Chincha-style pairing.

Recipe Notes

Soak the dried potatoes in advance; the finished stew is excellent made one day ahead.

Peruvian Carapulcra

A rich Peruvian stew of dried potatoes and pork seasoned with aji panca, cumin, peanuts, and stock.

Servings 6 servings

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Potato soaking 1 hour hr

Total Time 3 hours hrs

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Equipment

• Large bowl
• Large Dutch oven
• Wooden spoon
• Small skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

Potatoes and Pork

• 1 lb dried potato pieces papa seca
• 6 cups warm water for soaking
• 1 1/2 lb pork shoulder cut into irregular 1 1/2-inch pieces
• 1 1/2 tsp fine salt divided
• 1/2 tsp ground black pepper
• 3 tbsp neutral oil

Aji Panca Sauce

• 1 large yellow onion finely chopped
• 5 cloves garlic minced
• 1/3 cup aji panca paste
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• 4 cups pork or chicken stock plus more as needed
• 1/2 cup roasted unsalted peanuts finely crushed
• 2 oz dark chocolate finely chopped, optional

Instructions

 

Soak the Potatoes:

• Cover dried potatoes with warm water and soak for 60 minutes. Drain, rinse well, and pick through for any hard pieces.

Brown the Pork:

• Season pork with 1 teaspoon salt and pepper. Heat oil in a Dutch oven and brown pork in batches, then set aside. Cook onion for 8 minutes and garlic for 1 minute.
• Stir in aji panca, cumin, and cloves for 2 minutes. Return pork and add stock. Cover and simmer for 35 minutes.

Simmer the Carapulcra:

• Add drained potatoes, remaining salt, and crushed peanuts. Simmer partially covered for 45 to 55 minutes, stirring often and adding stock if needed, until the potatoes are tender and the sauce is thick.
• Stir in chocolate if using, cook for 2 minutes, and rest for 10 minutes before serving.

Notes

• Rinse soaked papa seca thoroughly to remove excess starch and any grit.
• Carapulcra keeps refrigerated for four days and thickens as it stands; loosen with stock when reheating.

Nutrition

Calories: 610kcalCarbohydrates: 60gProtein: 35gFat: 27gSaturated Fat: 7gCholesterol: 90mgSodium: 720mgFiber: 8gSugar: 6g

Calories: 610kcal

Course: Main Course

Cuisine: Peruvian

Keyword: Aji Panca Pork Stew, Carapulcra, Peruvian Dried Potato Stew