Carapulcra (Pork and Dried-Potato Stew)

Name: Carapulcra (Pork and Dried-Potato Stew)
Total time: 2 h
Yield: 6
Cuisine: Peruvian
Ingredients: 400 g Papa seca (dried potato); 800 g Pork shoulder, in 3 cm cubes; 2 Red onion, finely chopped; 6 Garlic cloves, minced; 3 tbsp Ají panca paste; 2 tbsp Ají mirasol paste; 80 g Roasted peanuts, ground; 3 Whole cloves; 1 tsp Ground cumin; 1.5 L Chicken or pork stock; 150 ml Dark beer or red wine (optional); 4 tbsp Neutral oil; 2 tsp Salt and black pepper; 6 portions White rice and boiled cassava, to serve

Papa seca — potato boiled, dried in the sun and broken into gravel — toasted in a pan, then simmered with pork, ají panca, ají mirasol, peanuts and a clove until it swells into a thick, dark, nutty stew. Quechua and Aymara cooks have been making it for centuries; it may be the oldest dish in Peru still cooked at home.

Sumber

Resep oleh Andean kitchens · 🏺 Tradisional · The highlands, where the potato was domesticated — over 3,000 varieties, boiled and pressed and layered, with a chilli sauce over the top.

Peru · the oldest stew — An ownerless traditional dish, so no cook is credited. The cited article confirms carapulcra as an ancient Andean dish prepared for centuries by Quechua and Aymara peoples, from the Aymara qala phurk'a meaning a stew made with hot stones, and in contemporary Peruvian and Bolivian cuisine a stew of pork and papa seca with peanuts, ají panca and mirasol peppers, garlic and spices such as clove, usually eaten with rice, boiled potatoes or yuca. The dry-toasting step, timings and quantities are this book's own.

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Toast the papa seca in a dry pan over medium heat 6–8 minutes, stirring constantly, until it darkens a shade and smells nutty. Tip into a bowl, cover with warm water and leave 30 minutes.
💡 Toast it dry before it ever meets liquid. Skip this and the stew tastes of cardboard — the toasting is what wakes the potato back up.
Brown the pork in 2 tablespoons of oil in batches, 3 minutes a side. Set aside.
In the same pot fry the onion and garlic in the rest of the oil 8 minutes, then the two ají pastes and the cumin for 4 minutes until the oil separates and turns red.
Return the pork, add the beer, cloves, stock and drained papa seca. Bring to a boil, then simmer partly covered 1 hour, stirring every 15 minutes so it does not catch.
Stir in the ground peanuts and cook 15 minutes more, uncovered, until the stew is thick enough that a spoon leaves a trail. Season, remove the cloves, serve with rice and cassava.

💡 Tips

Carapulcra chinchana, from Chincha on the coast, is the Afro-Peruvian version served with sopa seca — noodles in the same red sauce — on the same plate. The pairing has a name: un matrimonio, a marriage.
It is better the next day, and thickens as it sits — loosen with stock, not water.