Peruvian Pork Revolcado

Ingredients

• 2 lbs (900g) pork shoulder, cut into chunks 2 lbs (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons aji panca paste (Peruvian chili paste) 2 tablespoons aji panca paste (Peruvian chili paste)
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 large potatoes, peeled and cut into chunks 2 large potatoes, peeled and cut into chunks
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 36g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the pork chunks to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, paprika, dried oregano, and aji panca paste. Cook for a minute to allow the spices to release their flavors.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the pork is tender.
5. 5.
   Add the potatoes and carrots to the pot, and continue simmering for another 20 minutes or until the vegetables are cooked through.
6. 6.
   Stir in the frozen peas and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. 7.
   Remove the pot from the heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh cilantro and serve hot with rice or crusty bread.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will yield tender and flavorful meat.
• Aji panca paste — If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and a small amount of cayenne pepper for a similar flavor profile.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold, as they will break down slightly during cooking and help thicken the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the pork in the spice mixture overnight before cooking.
• If you prefer a spicier stew, you can increase the amount of aji panca paste or add a small amount of aji amarillo paste.
• Serve the Peruvian Pork Revolcado with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Peruvian Pork Revolcado in deep bowls, allowing the aromatic broth to surround the tender pork and vegetables. Garnish each serving with fresh cilantro for a pop of color and added freshness. Accompany the stew with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To present the Peruvian Pork Revolcado beautifully, arrange the chunks of pork, potatoes, carrots, and peas evenly in each bowl. Ladle the rich broth over the ingredients, ensuring that each serving has a generous amount. Sprinkle fresh cilantro on top as a vibrant garnish. Serve the stew piping hot to fully enjoy its comforting qualities.