From the Andes: Peru's Fiery Red Garlic & Potato Stew (Puca Picante)
Details
This beautifully crimson-colored stew, whose name means "red spicy" in Quechua, is a traditional dish from the Ayacucho region of Peru. This hearty, garlic-infused recipe combines earthy potatoes and beets with the nutty flavor of peanuts and the mild heat of ají panca. It's an economical and deeply satisfying dish, perfect for warming up and refueling after a long day.
Ingredients
Instructions
Prepare the Pork
Season the pork belly chunks generously with salt and pepper. In a large, heavy-bottomed pot or dutch oven, fry the pork in a little oil or its own rendered fat until golden brown and crispy on all sides. Remove the pork from the pot and set it aside.
Make the Aderezo
In the same pot, add the finely chopped onions and cook until soft and translucent. Add the minced garlic, ají panca paste, and ground cumin. Cook this base, stirring occasionally, for about 10 minutes until it darkens in color and becomes fragrant.
Create the Red Sauce
While the aderezo cooks, peel the beets and blend them with the toasted peanuts and a little water or stock until you have a smooth purée.
Combine the Stew
Pour the beet and peanut purée into the pot with the aderezo. Stir well to combine. Return the cooked pork to the pot, then add the cubed potatoes, the mint sprigs, and enough stock to cover the ingredients.
Simmer
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the potatoes are tender and the sauce has thickened. The peanuts and potatoes will help to naturally thicken the stew. Remove the mint sprigs before serving.
Serve
Serve the Puca Picante hot, traditionally accompanied by white rice and a fresh onion salad (salsa criolla).
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