Peruvian carapulcra is a dish that highlights its roots in Peruvian cuisine. It is a comforting stew made with boiled potatoes and various meats, with pork becoming 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 Ground garlic
Chicken broth
150 grams of Ground manioc
50 grams of Crushed animal crackers
Boiled yucca
Oil
1 pinch of Salt
Preparation
Step 1 : Begin by selecting and sifting the dried potatoes to ensure they contain no stones.
Step 2 : Then, fry them in a skillet until lightly crispy, soak in water until swollen, rinse carefully, and let drain.
Step 3 : In a pot with hot oil, fry the chopped meat seasoned with half a tablespoon of garlic and salt, then set aside.
Step 4 : In the same pot, cook the onion until golden, add the Aji Panca, garlic, and stir to combine ingredients.
Step 5 : Next, add the dried potatoes and enough broth so they are nearly cooked.
Step 6 : Finally, add the reserved meat and cook for a few more minutes before serving.
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