Peruvian Carapulcra
A rich Peruvian stew of dried potatoes and pork seasoned with aji panca, cumin, peanuts, and stock.
Equipment
- Large bowl
- Large Dutch oven
- Wooden spoon
- Small skillet
Ingredients
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