Carapulcra
From labradors 10 years ago
- 2 hours to make
- Serves 6
A typical, indigenous stew of pork, chicken and dried potatoes that is one of the oldest Peruvian dishes.
Ingredients
- 1 Lb Dried potatoes (available in Peruvian or other international specialty stores; NOT potato flakes) shopping list
- 1/2 Cup Lard or vegetable shortening shopping list
- 1 Lb Pork, diced large shopping list
- 1 Lb chicken, diced large shopping list
- 1 Cup Chopped onion shopping list
- 1 Tbsp Garlic powder shopping list
- Cumin, to taste (I used 1 1/2 Tsp) shopping list
- Salt, to taste (I used 1 Tsp) shopping list
- Pepper, to taste (I used 1 Tsp) shopping list
- 1 Cup Chopped onion shopping list
- 2 Cups beef stock shopping list
- 1/2 Cup White wine shopping list
- 2 cloves, ground (1/6 Tsp) shopping list
- 4 Oz Peanuts, roasted and finely ground shopping list
- 1/4 Cup Ají panca paste shopping list
- White rice, black olives and hard-boiled eggs, as needed shopping list
How to make it
- In a large, dry sauté pan, on medium-high heat, toast the potatoes for 5 minutes, stirring occasionally.
- Soak the potatoes in cold water for about an hour.
- Drain and rinse the potatoes.
- Heat a large pot.
- Add the lard or shortening.
- Brown the pork and chicken.
- Remove the meat, leaving the oil.
- Add the onion, garlic, cumin, salt and pepper.
- Cook until the onions are browned.
- Return the meat to the pot.
- Add the stock.
- Bring to a boil.
- Add the potatoes, wine, cloves, peanuts and ají panca.
- Simmer until the potatoes are soft (about 20 minutes), stirring constantly to prevent sticking.
- Serve piping hot, with white rice and garnished with black olives and slices of hard-boiled egg.
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