Peruvian Carapulcra with a Twist

Ingredients

• 500g (1.1 lb) dried potatoes 500g (1.1 lb) dried potatoes
• 500g (1.1 lb) pork shoulder, cubed (or chicken/beef as alternative) 500g (1.1 lb) pork shoulder, cubed (or chicken/beef as alternative)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons aji panca paste 2 tablespoons aji panca paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dark chocolate, grated 1 teaspoon dark chocolate, grated
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried potatoes under cold water to remove any dirt or debris. Soak them in warm water for about 30 minutes until they soften slightly. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the pork (or chicken/beef) to the pot and cook until browned on all sides.
4. 4.
   Stir in the aji panca paste, cumin powder, paprika, dried oregano, and grated dark chocolate. Mix well to coat the meat and onions with the spices.
5. 5.
   Add the soaked dried potatoes to the pot and pour in the chicken or beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the potatoes have absorbed the flavors.
7. 7.
   Serve the Carapulcra hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Dried potatoes — Make sure to soak the dried potatoes in warm water before cooking to soften them and reduce the cooking time.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• If you prefer a thicker stew, mash some of the softened dried potatoes with a fork before adding them to the pot.
• To enhance the smoky flavor, you can add a small amount of smoked paprika to the spice mixture.

Serving advice

Serve the Carapulcra in deep bowls, accompanied by a side of fluffy white rice or crusty bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To make the dish visually appealing, sprinkle some additional paprika or grated dark chocolate on top of the Carapulcra before serving. This will add a pop of color and highlight the flavors of the dish.