SPICY PERUVIAN STEW (CARAPULCRA)
This rich, earthy Peruvian stew is packed with history: papa seca-dehydrated potatoes freeze-dried in the crisp Andean air-is an ancient ingredient. When simmered in pork and sofrito broth, the potatoes soften and soak up flavor while imparting their starchiness to the stew for a thick, creamy comfort dish.
Provided by Erik Ramirez
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Papa seca: In a dry Dutch oven over medium-high heat, add the papa seca and toast until fragrant and light brown in spots, 5 minutes. (If you find small rocks or impurities while toasting, remove and discard.) Fill a medium bowl with 3 cups of water; add the toasted papa seca and stir to submerge. Set aside to soak, 30 minutes. Meanwhile, wipe the pot clean and prepare the pork belly.
- Pork belly: In the same Dutch oven over medium heat, add canola oil. Slice pork belly into 1-inch chunks, removing and discarding any skin. When oil is shimmering, add pork in an even layer and brown, 5 minutes on each side. Meanwhile, prep sofrito ingredients.
- Sofrito: Finely dice the onion; chop the garlic. When pork belly is brown on both sides, transfer to a plate and set aside, leaving the rendered fat behind. Reduce heat to low; add onion and garlic, along with a pinch of salt, and stir to combine. Sauté until brown and caramelized, stirring occasionally, 20-30 minutes.
- Add aji amarillo and aji panca pastes to the caramelized sofrito. Turn heat to high and toast, stirring continuously to prevent burning, 5 minutes. Add wine and deglaze the pan; reduce, stirring, until the moisture has been cooked out and the mixture is dark and paste-like, 5 more minutes.Add the pork and stir to coat; then add the papa seca, including the soaking liquid. Add enough water to submerge all the ingredients in liquid, about 3 more cups. Turn heat to high and bring to a boil, then reduce heat to low and simmer gently, uncovered, until potatoes are soft and pork is tender, stirring occasionally. Total cooking time will be 1½-2 hours, but check stew after 1 hour. Add 1 cup water to thin the stew. Continue cooking, adding water as necessary, until pork is tender and potatoes are soft, 30-45 more minutes.
- After 1½-2 hours, stew should be thick and creamy; add a few tablespoons of water to thin, if necessary. Heat stew to a low simmer, then add chocolate, sugar, a pinch of salt, and cumin. Pick leaves from oregano sprig, roughly chop, and add to stew; roughly chop toasted peanuts and add to the stew. Stir to combine. When the chocolate is melted and fully incorporated, season to taste with salt and serve. Serving suggestion: Chef Ramirez serves carapulcra with white rice on the side, and tops each bowl of stew with salsa criolla: shaved red onions tossed in fresh lime juice, cilantro, and salt to taste.
SPICY PERUVIAN PORK
This different pork flavor is delicious served over rice and has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!
Provided by Kimber
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
- In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 10.8 g, Cholesterol 111.6 mg, Fat 30.6 g, Fiber 0.8 g, Protein 30.1 g, SaturatedFat 10.4 g, Sodium 670.1 mg, Sugar 5.7 g
PERUVIAN PORK AND QUINOA SOUP
Steps:
- Preheat the oven to 350 degrees F.
- Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
- Increase the oven temperature to 375 degrees F.
- Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
- Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
- Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
- Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.
PERUVIAN PORK AND POTATO STEW
Guajillo chiles, alcaparrado condiment and ground cloves give this quick-to-prep pork and potato stew its Peruvian-style appeal.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Soak chiles in hot water 15 min. or until softened. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container. Cover. Blend on medium speed until smooth; set aside.
- Heat dressing in large skillet on medium-high heat. Add pork; cook and stir 5 min. or until evenly browned. Remove pork from skillet; set aside.
- Add alcaparrado condiment, cloves and chile puree to skillet; cook 2 min. Return pork to skillet. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium-low; cover. Simmer 30 min.
- Add potatoes and peanuts; cover. Cook 45 min. until potatoes are tender, stirring occasionally. Top each serving with egg slices.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
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