Carapulcra

Ingredients

• 2 cups dried papa seca (dehydrated potato), soaked
• 1 lb pork shoulder, cubed
• 1/2 cup roasted peanuts, ground
• 3 tablespoons aji panca paste
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken or pork broth
• 2 tablespoons vegetable oil
• Salt, pepper, and cumin, to taste
• Cooked white rice, for serving

Instructions

1. 1Drain the soaked papa seca and toast lightly in a dry pan until fragrant; set aside.
2. 2Brown the pork cubes in oil in a large pot; remove and set aside.
3. 3Sauté the onion and garlic in the same pot until softened, then stir in aji panca paste and cumin.
4. 4Return the pork to the pot along with the toasted papa seca and broth.
5. 5Simmer covered for 30-35 minutes, stirring occasionally, until the potato is tender.
6. 6Stir in the ground peanuts and simmer 10 more minutes until thickened.
7. 7Season with salt and pepper and serve with white rice.

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