Carapulcra

Name: Carapulcra
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g dried potatoes; 400 g pork; 50 g peanuts; 2 tbsp aji panca; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Carapulcra is a rustic dish deeply rooted in the Andean tradition, where it's been a staple for generations. Cooked with an instinctive touch, this version brings the warmth of a Peruvian home to your table. Crafted with dried potatoes, pork, and peanuts, it's a dish that's shared among family and friends, reflecting the communal spirit of the Andean highlands.

The flavors in Carapulcra are rich and earthy, with the nuttiness of peanuts mingling with the smoky depth of aji panca. The dried potatoes lend a distinct texture, soaking up the generous fat and spices, while the tender pork adds a hearty element. Salt is added by hand, achieving a balanced seasoning that speaks to the heart of traditional Andean cooking.

Ingredients

300 gdried potatoes
400 gpork
50 gpeanuts
2 tbspaji panca
to tastefine sea salt

Method

Begin by cutting the 400 g of pork into bite-sized pieces. Season the pork generously with fine sea salt and 2 tablespoons of aji panca, ensuring each piece is well-coated. This will infuse the meat with flavor and a hint of smokiness, characteristic of Carapulcra.
In a large, heavy-bottomed pot or deep skillet, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the seasoned pork pieces in a single layer. Brown the pork on all sides until it develops a deep, rich color, which should take about 5-7 minutes per side. This step is crucial for building flavor.
While the pork is browning, soak 300 g of dried potatoes in warm water until they soften slightly, about 10 minutes. Drain them well and set aside. This step rehydrates the potatoes, making them ready to absorb the flavors of the dish.
Once the pork is browned, remove it from the pot and set aside. In the same pot, add the 50 g of peanuts and toast them gently over medium heat until they release a nutty aroma and start to turn golden brown. This enhances their flavor and adds depth to the dish.
Return the browned pork to the pot with the toasted peanuts. Add the drained dried potatoes to the pot. Pour in enough water to just cover the ingredients, and bring the mixture to a gentle simmer. Cover the pot and let it braise slowly over low heat until the pork is tender and the potatoes have absorbed the flavors, about 45 minutes to 1 hour. The dish is ready when the potatoes are soft and the sauce has thickened slightly.
Taste the Carapulcra and adjust the seasoning with more fine sea salt if necessary. The flavors should be well-balanced, with a hint of smokiness from the aji panca and a subtle nuttiness from the peanuts.
Serve the Carapulcra hot, accompanied by rice, bread, or a simple salad. This dish is meant to be shared, embodying the communal spirit of Peruvian home cooking.