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Carapulcra

Carapulcra is a traditional Peruvian stew made with meat, dried or fresh potatoes, peanuts, panca pepper and other ingredients.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Resting Time
5 hrs
Total Time
2 hrs
Servings: 4 people
Calories: 814 kcal
Course: Main Course
Cuisine: Peruvian

Ingredients

  • 10 oz. pork belly , cut into small pieces
  • 10 oz. pork , cut into pieces (shank, loin, etc.)
  • 14 oz. dried potatoes , papa seca
  • 2 oz. roasted peanuts , ground
  • 1 large onion , chopped
  • 3 cloves garlic , minced
  • 4 tablespoons ground panca pepper
  • 1 tablespoon Peruvian yellow chili paste , aji amarillo
  • 2 cloves
  • 1 small cinnamon stick
  • 1 oz. dark chocolate , grated
  • 4 tablespoons vegetable oil
  • ½ teaspoon ground cumin
  • 1 cup sweet red wine
  • water
  • salt
  • pepper
Garnish
  • 1 red onion , thinly sliced
  • cilantro leaves
  • Fresh panca pepper

Instructions

    Cup of Yum
  1. Heat a dry skillet over medium heat and toast the dried potatoes for a few minutes, stirring several times.
  2. Then, cover them with water and let them soak for 5 hours, changing the water several times.
  3. In a Dutch oven, heat the oil over medium heat and add the pork belly and sauté for a few minutes.
  4. Add the pork and continue to sauté until the meat begins to brown.
  5. Remove the pork belly and meat from the pot and set aside.
  6. In the same pot, sauté the onion and a pinch of salt for 5 minutes, stirring regularly.
  7. Then add the garlic and continue cooking for a few minutes.
  8. Add the panca pepper and the yellow pepper paste, mix and sauté for 3 minutes.
  9. Season with salt, pepper and add the cumin.
  10. Add the two reserved meats, the rehydrated potatoes previously drained, the cloves, and the cinnamon.
  11. Add the wine and 4 cups (1 liter) of water and bring to a boil over high heat.
  12. As soon as it resumes boiling, lower the heat and cook over low to medium heat for 1 hour or until the meat is very tender.
  13. Add the ground peanuts and chocolate and mix well.
  14. Serve the carapulcra with white rice and garnished with red onion, panca pepper and cilantro.