Where can I find Peruvian Products like the Dry potato or Panca?

You can find them in Latin markets where they sell products from Peru.

Can I use another kind of broth?

Yes, you can use pork broth or chicken stock, whatever you find handier.

What other type of meat can I use for the Carapulcra?

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

Name: Carapulcra: Peruvian Pork Stew with dried potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Peruvian
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

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

Scale

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