Main course

Carapulcra

A deep Peruvian stew of toasted dried potato and pork enriched with ají panca, peanuts, and aromatic stock.

What you’ll need

• dried potatoes: 600 g
• pork shoulder: 900 g
• ají panca paste: 90 g
• peanuts: 120 g
• chicken stock: 1000 ml
• onion: 180 g
• garlic: 18 g
• soaking water: 1800 ml
• vegetable oil: 35 ml
• fine salt: 12 g
• ground cumin: 4 g
• ground cinnamon: 2 g
• ground cloves: 1 g

How to make it

1. Toast the dried potato in a dry skillet over medium heat for 5-7 minutes until nutty, without blackening it. Cool, rinse briefly, cover generously with cold water, and soak for 8-12 hours.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.