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
  • Salt


  • 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.