Carapulcra Peruvian Pork Dried Potato Stew Recipes

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"CARAPULCRA"



Pork Potato stew

Provided by Brandon Castillo

Categories     Main Course

Time 13h

Number Of Ingredients 13

5 tbsps Vegetable Oil
1 lb Pork loin (500 gr into cubes)
1/2 lb Chicken breast (250 gr into cubes)
500 gr "Papa Seca" / Dried potatoes ( about 1lb soakead overnight )
1 Red Onion (finely diced)
3 Garlic Cloves
3 tbsps "Ají Panca" paste
1 tbsp "Ají Mirasol" paste
3 cups Chicken Stock
2 Potatoes (diced )
1/2 cup Ground Peanuts
1 teaspoon Cumin
Salt and Pepper

Steps:

  • Roast lightly the dried potatoes on a pan, then soak them in water for at least 12 hours
  • Salt and pepper your pork and chicken, in a pot add 3 tbsps of oil seal your meat, then reserve
  • In the same pot add more oil if needed then sweat onions, garlic, "ají panca and amarillo" paste, until the onions are tender, add some water if needed.
  • In the same pot add the stock, the dried potatoes, and let them cook until soft, then add potatoes, chicken, and pork, cumin more stock if needed, salt, pepper and let it cook until the potatoes are done, add the ground peanut to thick the stew.
  • Serve with Sarsa Criolla

CARAPULCRA (PERUVIAN PORK & DRIED POTATO STEW)



Carapulcra (Peruvian Pork & Dried Potato Stew) image

This recipe came to me in a rather obscure way...my friend Mark (for far longer then either of us wishes to admit) got a recipe book from his Peruvian handyman for Christmas. This is one he tried and liked so much that he shared the recipe with me! (Of course, he likes Stealth Chili too, and it almost blew my taste buds away!...

Provided by Megan Stewart

Categories     Pork

Number Of Ingredients 10

4 c dehydrated potato flakes (aka potato buds)
2 1/4 lb pork ribs
4 clove garlic, chopped
3 cloves
1 cinnamon stick
pinch ground cumin
4 Tbsp panca chili paste
2 Tbsp yellow chili paste
2 qt pork broth (stock)
salt and pepper

Steps:

  • 1. Oven to 300 degrees. Toast potato flakes 6 min until they start to brown. Put them into a bowl, cover with water, soak overnight.
  • 2. Next day cut ribs into 2x2" cubes, salt and pepper. Grind peanuts fine in a mortar and pestle, set aside. Melt 1/2 lard in pan over med heat and brown pork on all sides. Then remove from pan and set aside. Add remaining lard, onion and garlic to pan. Saute a few min until onion is softened. Add cloves, cinnamon stick, cumin, both chili pastes, and salt and pepper. Cook over low heat, stirring, 10 min or until paste thickens and onions are well cooked.
  • 3. Drain soaked potatoes, add to pan with browned pork pieces. Pour in pork broth, ensuring liquid covers ingredients (you can add a little water if necessary). Bring to simmer and cook over low heat, uncovered 2-3 hours until meat is tender. (At this point I would think you could do this in a crockpot if you wanted to). Add ground peanuts and cook another 30 min. Taste and adjust seasoning if necessary. Spoon into large shallow bowls and serve.

SPICY PERUVIAN STEW (CARAPULCRA)



Spicy Peruvian Stew (Carapulcra) image

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

1 1/2 cups papa seca (Peruvian freeze-dried yellow potatoes), available at Latin markets or online
7 cups water, divided, plus more as needed
1 tablespoon canola oil
8 ounces pork belly
1 red onion, trimmed and peeled, about 1½ cups chopped
4 cloves garlic, peeled, about 2 tablespoons minced
Kosher salt
1/2 cup aji amarillo (yellow pepper) paste, available at Latin markets or online
1/4 cup aji panca (Peruvian pepper) paste, available at Latin markets or online; reduce amount for less heat
1/3 cup red wine, any kind, dry or sweet
1 1/4 ounces 72% dark chocolate, chopped
2 teaspoons sugar
1 pinch cumin
1 sprig oregano, about 1 tablespoon chopped, leaves only
1/4 cup roasted peanuts (salted), toasted in dry pan over medium-low heat for 3?4 minutes
Steamed white rice, for serving (optional)
1/2 red onion
1 lime
Cilantro leaves, roughly chopped
kosher salt

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.

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