Carapulcra with Rice

Ingredients

Quantities are for one portion.

• 2 tbspaji panca paste
• 50 gpapa seca (dried potatoes)
• 10 groasted peanuts, crushed
• 70 gdry white rice
• salt and pepper to taste
• 1red onion, finely diced
• 1 tspcumin
• 1 tbspvegetable oil
• 150 gpork shoulder, cubed

Method

1. Toast the papa seca in a dry pan until fragrant, then soak them in warm water for an hour to rehydrate.
2. Heat the vegetable oil in a heavy pot. Brown the cubed pork shoulder.
3. Add the finely diced red onion, cumin, and aji panca paste to the pork, sautéing until soft.
4. Drain the soaked papa seca and add them to the pot. Cover with water, bring to a boil, then simmer over low heat.
5. Cook for over an hour, stirring frequently to prevent the starch from sticking, until the pork is tender and the potatoes are soft.
6. Stir the crushed roasted peanuts into the thick, dark stew to thicken it further.
7. Rinse and steam the white rice until fluffy. Serve the thick carapulcra stew alongside the hot rice.