22 Jun Carapulcra: Peruvian Pork Stew with dried potatoes
Peruvian Carapulcra is a pork stew made with dehydrated potatoes (papa Seca), Panka Chilli (ají panca) and ground peanuts. The mixture of peanuts and Panka will add a characteristic flavour to this traditional dish. You can use any pork meat to make this recipe, but we recommend pork belly because it will add a lot of flavour to the stew.
The dehydrated potatoes or dried potatoes are a way to conserve potatoes in the Andes, they will freeze the potato, and you will have these tiny hard bits of freeze-dried potatoes that you have to hydrate before using them. It will have a very particular texture for the dish. If you don’t find them, you can use regular potatoes, but they will not add the texture.
Ingredients:
- Dried potato (Peruvian Papa Seca)
- Pork belly
- Oil
- Red onion
- Garlic cloves
- Panka Chili pepper – Aji Panca
- Beef Stock
- Peanuts
- Salt and Black Pepper
- Optional; port wine
You have to hydrate the dried potatoes 2 or 3 hours before starting cooking by putting the potatoes in a large bowl and covering them with cold water. It will double the volume.
The next step is to toast the peanuts in a large frying pan until they are golden. Reserve them apart and cut them into pieces.
Chopped the onion and garlic cloves in tiny bits, or you can use a food processor to do the work for you. Also, clean the pork belly and cut the in portion size. Salt and pepper them.
In a large pot, drizzle a little oil and fry the pork belly pieces until they are golden brown. Reserve them on a clean plate. In the same oil, fry the onions and garlic until they are translucent. Add the chilli paste and season the mixture with salt and black pepper. Please bring back the pork pieces and pour the beef stock, hydrate potatoes and wine (optional) and cook them at low heat until the pork is cooked and the liquids have evaporated a little. You have to move the preparation eventually to avoid sticking to the bottom. If the mixture turns to dry, you could add a little water to keep the right consistency. Turn off the heat, add the toasted peanuts, and serve the Carapulcra with white rice.
Frequently Asked Question about Carapulcra
You can find them in Latin markets where they sell products from Peru.
Yes, you can use pork broth or chicken stock, whatever you find handier.
You can use pork chop pieces, chicken tights or even meat. But for me, the best option is pork belly.
Carapulcra: Peruvian Pork Stew with dried potatoes
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Description
Carapulcra in part of the traditional Peruvian dishes. Carapulcra is a pork stew made with dehydrated potatoes (Papa Seca), Panka Chilli (ají Panca) and ground peanuts. The mixture of peanuts and Panka will add a characteristic flavour to this traditional dish.
Ingredients
- 500 grams of Peruvian dehydrated potato
- 500 grams of pork belly
- 1/4 cup of peanuts
- 2 small onions or a big red onion
- 1/2 cup aji panca (Panka Chilli paste)
- 2 cups of beef stock
- vegetable oil
- Salt and Pepper
Instructions
- The first step is to hydrate the dried potatoes for 2 or 3 hours before starting the cook. Put the potatoes in a big bowl with enough water to cover them. Let them rest. Don’t forget to do this step in advance because it is the main ingredient of the preparation.
- Meanwhile, toast the peanuts in a large skillet over medium heat moving them regularly until they are golden. Let them rest to cool down, and chop them in chunks for further use.
- Chop the onions and garlic. Also, clean the pork belly, cut them into pieces, and season them with salt and pepper.
- Heat a big casserole over medium-high heat and drizzle a little of the vegetable oil. When it is hot enough, fry the pork pieces until they have a golden-brown crust. Set them aside in a clean dish.
- In the same large casserole, fry the onions and garlic until they are translucent. Add the chilli paste and season them with salt and pepper. Let them cook for a minute, and add the pork pieces, hydrated potatoes and stock. Low the temperature to medium-low and let it cook for 15 minutes or until the pork is cooked and the cooking liquid evaporates. If the mixture turns out dry, you can add a little water to have the right consistency. Turn the heat off and add the toasted peanuts.
- Serve the Carapulcra Stew with white rice and some peanuts to decorate and add an extra crunchiness. I hope you enjoy this staple dish of Peruvian cuisine.
Notes
Remember to hydrate the potatoes 2 – 3 hours before cooking or the night before.
Keywords: Carapulcra, Peruvian Carapulcra recipe, Pork Stew with Peanuts, Pork Stew with Dried potatoes
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
Sorry, the comment form is closed at this time.