Carapulcra (Papa Seca & Pork Stew)
Slow cooked with hot peppers, peanuts, cloves, cinnamon, anise, and red wine, this ancient Inca papa seca & pork stew is hearty, spicy, and complex.
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Ingredients
- 1 lb. papa seca
- 6 cups water for soaking
- 2 lbs. pork shoulder, skinless and boneless, cut into 1″ cubes
- canola oil
- 4 teaspoons garlic paste
- 1 cup diced red onion
- 2 teaspoons aji amarillo
- 2 teaspoons aji panca
- salt, pepper, and cumin to taste
- 2 tablespoons peanut butter
- cheesecloth bouquet with 2 cloves, 2 cinnamon sticks, and 2 star anise
- 8 cups beef stock
- 1/2 cup red wine such as Malbec
- steamed rice
- roasted peanuts, cilantro, and salsa criolla for garnish
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