From Ancient Andes to Lima's Heart: The Ultimate Pork & Potato Stew (Carapulcra)
Details
This dish is a true taste of Peruvian history, a classic stew with roots stretching back to the Inca empire. Carapulcra is a rich and comforting meal built on a flavorful base of garlic, spicy ají panca, and tender pork. The unique use of rehydrated dried potatoes gives it a distinctive texture, while a finishing touch of peanuts and a hint of dark chocolate adds incredible depth. It's a garlic-infused journey into the heart of Peruvian comfort food.
Ingredients
Instructions
Prepare the Potatoes
First, toast the dried potatoes in a dry, heavy-bottomed pot over medium heat for a few minutes until fragrant. Remove them from the heat and place them in a large bowl. Cover the potatoes with water to twice their volume and let them soak overnight to rehydrate. The next day, drain the potatoes well.
Sear the Pork
Heat the lard or oil in a large pot or Dutch oven over medium-high heat. Add the pork pieces and sear until they are golden brown on all sides. Once browned, remove the pork from the pot and set it aside.
Sauté the Aromatics
In the same pot, lower the heat to medium and add the chopped onion and minced garlic. Cook until the onion is soft and translucent, which should take about 5-7 minutes. Stir in the ají panca paste and cumin, and cook for another 2-3 minutes until fragrant.
Simmer the Stew
Return the seared pork to the pot. Add the rehydrated potatoes, the cinnamon stick, and the cloves. Pour in enough chicken broth to cover the ingredients. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for about an hour, stirring occasionally, until the potatoes are tender. If the stew becomes too thick, add a little more broth.
Finishing Touches
Once the potatoes are cooked through, stir in the ground peanuts, port wine, and the optional grated dark chocolate. Season with salt and pepper to your liking. Allow the stew to simmer for another 10-15 minutes for the flavors to meld together.
Serve
Remove the cinnamon stick and cloves before serving. Ladle the hot Carapulcra into bowls and serve alongside fluffy white rice or boiled yuca.
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