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Carapulcra is a traditional Peruvian stew made with pork and dried potatoes, known as papa seca. This hearty dish holds cultural significance, often enjoyed during festive occasions and family gatherings, showcasing the rich culinary heritage of Peru.
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.
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.
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.
Adjust seasoning if needed.
Garnish with chopped fresh cilantro.
Enjoy your meal!
Carapulcra is a traditional Peruvian stew made with pork, dried potatoes, and a rich blend of spices and sauces.
Carapulcra originates from the Andean region of Peru, where it has been enjoyed for centuries.
The key ingredients include pork, dried potatoes (papa seca), aji panca paste, tomato paste, onion, and garlic.
Carapulcra takes approximately 110-150 minutes to prepare and cook.
Carapulcra is often served with white rice, a fresh salad, or crusty bread to soak up the delicious sauce.