Delicious peruvian meals that you can easily make at home.
Carapulcra or freeze Dried Potatoes with Pork is a Peruvian cuisine stew of pork and dehydrated potatoes, with peanuts, aji panca and mirasol peppers, garlic, and other spices. It is a modern adaptation of a traditional Andean dish. It is usually eaten with rice, boiled potatoes or yuca.
- 1 lb (400 g) Freeze dried potatoes
- 2 lb (1 k) Boneless pork meat
- 3 ½ oz (100 g) Peanuts, toasted and coarsely processed
- 2 Tablespoons (50 g) crushed garlic
- 3 Tablespoons ají panca molido or sundried red aji (chili) paste
- 2 Tablespoons ají mirasol or sundried yellow aji (chili) paste
- ¼ Cup red vinegar
- 1 Cup dry white wine
- 3 Crackers
- ½ Teaspoon pepper
- 1 Tablespoon cumin
- 4 Cups chicken bouillon
- ¼ Cup port wine
- Brown freeze dried potato in a skillet until golden. Transfer to a bowl and cover with water for 30 minutes approximately.
- Cut ¾ of pork meat in large pieces and the rest in small pieces.
- Marinate meat in a mixture of vinegar, pepper, cumin, white wine, ají, garlic and salt.
- Fry pieces of meat (large ones) in ½ cup oil. Remove meat.
- Fry small pieces in same oil.
- Pour oil left from meat in another pan. Add ½ cup more. Pour marinade and cook for 2 minutes.
- Add bouillion and freeze dried potato drained. Mix.
- Reduce heat and cook for 1 1/2 hours stirring frequently. Add meat pieces and cook for another 1/2 hour until well done.
- Before removing from heat, add toasted peanuts processed with crackers, and port wine.
- Serve with white rice.
Recipe | Carapulcra
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