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Bolivian Fricasé Paceño

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A bowl of Bolivian fricasé paceño with pork, hominy, and potatoes in a red chile broth.
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Fricasé paceño is a beloved Bolivian highland stew, known for tender pork, hominy, potatoes, and a fragrant ají amarillo broth.

The flavor comes from patiently cooking the pork with onion, garlic, cumin, and oregano before adding hominy and potatoes to finish the bowl.

Keep the broth at a gentle simmer; a hard boil can toughen the pork before it has time to soften.

Serving Suggestions

Serve in deep bowls with extra ají amarillo paste and warm crusty bread if desired.

A ladle serving tender pork and hominy from a pot of Bolivian fricasé paceño.

Recipe Notes

The stew thickens as it cools, so add a splash of stock when reheating.

A bowl of Bolivian fricasé paceño with pork, hominy, and potatoes in a red chile broth.

Bolivian Fricasé Paceño

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A warming La Paz-style pork stew with hominy, potatoes, ají amarillo, cumin, and oregano.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bolivian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fricasé
  • 1 1/2 lb pork shoulder cut into large chunks
  • 1 tbsp vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp ají amarillo paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 4 cups pork stock
  • 2 cups cooked hominy drained
  • 4 medium potatoes peeled and halved
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • Large Dutch oven
  • Small bowl
  • Chef’s knife
  • Ladle

Method
 

Build the Broth:
  1. Heat the oil in a Dutch oven and brown the pork on all sides.
  2. Add the onion and cook until softened. Stir in the garlic, ají amarillo paste, cumin, oregano, pepper, and salt.
  3. Pour in the stock, bring to a simmer, and scrape up any browned bits from the bottom.
Simmer and Serve:
  1. Cover and simmer gently for 75 minutes, until the pork is tender.
  2. Add the hominy and potatoes. Cover and cook for 20 to 25 minutes, until the potatoes are tender.
  3. Ladle into bowls and finish with chopped parsley.

Nutrition

Calories: 590kcalCarbohydrates: 48gProtein: 40gFat: 25gSaturated Fat: 8gCholesterol: 118mgSodium: 940mgFiber: 6gSugar: 5g

Notes

  • Ají amarillo paste brings the characteristic fruity heat; adjust it to taste.
  • Use cooked hominy from a can for a practical weeknight version.

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