Peruvian carapulcra is a hearty stew that highlights its deep roots in Peruvian cuisine. It is a comforting dish made with boiled potatoes and various meats, with pork being an essential ingredient in its preparation.
This tasty stew of boiled potatoes with assorted meats, including pork, represents the fusion of ingredients and culinary techniques from different eras and cultures in Peru.
We hope you enjoy it!
Carapulcra from Peru
Ingredients
½ kilogram of Dried potato
½ kilogram of Pork meat
1 Large onion, diced
3 tablespoons of Aji panca
1 ½ tablespoon of Minced garlic
Chicken broth
150 grams of Ground peanuts
50 grams of Crushed animal crackers
Boiled cassava
Oil
1 pinch of Salt
Preparation
Step 1 : The preparation begins by selecting and sifting the dried potatoes to ensure they contain no stones.
Step 2 : Then, they are browned in a skillet until slightly crispy and soaked in water until swollen, carefully rinsed, and drained.
Step 3 : In a pot with hot oil, fry the cut meat seasoned with half a spoonful of garlic and salt, then set aside.
Step 4 : In the same pot, cook the onion until well browned, add the aji panca, garlic, and stir to combine the ingredients.
Step 5 : Next, incorporate the dried potatoes and add enough broth so they are nearly cooked.
Step 6 : Finally, add the reserved meat and let cook for a few more minutes before serving.
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