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FoodieAtlas Recipes around the World

Carapulcra

Carapulcra
Peru
⏱ — min. Serves: —

Ingredients

  • 1 pound pork (such as shoulder or ribs), cut into chunks
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup aji panca paste (or red chili paste)
  • 1/4 cup tomato paste
  • 4 cups chicken broth
  • 1 cup dried potatoes (papa seca), soaked in water overnight and drained
  • 1/2 cup roasted peanuts, ground
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked white rice (for serving)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the pork chunks and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

Prepare the Sauce

In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the aji panca paste and tomato paste, cooking for 2-3 minutes until the mixture is fragrant.

Combine Ingredients

Return the browned pork to the pot.

Pour in the chicken broth and bring to a boil.

Stir in the soaked dried potatoes, ground peanuts, ground cumin, paprika, dried oregano, salt, and black pepper.

Reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the pork is tender and the potatoes are cooked through.

Finish and Serve

Adjust seasoning if needed.

Garnish with chopped fresh cilantro.

Enjoy your meal!