Dinner · 90 min · peruvian

Carapulcra

This is the kind of Peruvian dinner you’ll make on repeat — dried papa seca and pork shoulder, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Dried papa seca
• 2 lb Pork shoulder
• 4 Ají panca
• 1 Yellow onion
• 4 cloves Garlic
• 1/2 cup Peanuts
• 6 cups Chicken stock
• 1/2 cup Red wine
• 1 tsp Cumin
• 3 Cloves
• 1/2 tsp Cinnamon
• 6 cups Cooked rice

Steps

1. Toast the papa seca in a dry pot until fragrant and slightly darkened, 5 minutes. This pre-Columbian freeze-dried potato is the dish's soul.
2. Brown the pork chunks hard in batches; set aside. Soften the onion and garlic, add the ají panca paste, and cook 5 minutes.
3. Add the toasted papa seca, stock, wine, cumin, cloves, and cinnamon. Simmer 15 minutes, stirring often — papa seca drinks liquid fast.
4. Return the pork and simmer 45 minutes, adding stock as needed, until the pork is tender and the stew is thick and glossy.
5. Stir in the ground peanuts off the heat. Serve over rice with salsa criolla. Better the next day.

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