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Fricase Paceño
A hearty and flavorful pork stew originating from the highlands of Bolivia, particularly La Paz. Fricase Paceño is characterized by its rich, spicy broth, tender pork, and is traditionally served with chuño (freeze-dried potatoes) and mote (hominy). It's often enjoyed as a late-night or early-morning meal, especially during celebrations.
🧂 Ingrédients
- 1 kg Pork shoulder or ribs(cut into large pieces)
- 150 g Ají amarillo (yellow chili pepper)(fresh or paste, deseeded and deveined)
- 4 each Garlic cloves
- 2 tsp Ground cumin
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper
- 2 sprigs Peppermint leaves(optional)
- 2 liters Water or pork broth
- 12 each Chuño (freeze-dried potatoes)(soaked overnight and rehydrated)
- 6 cups Mote (hominy)(cooked)
- 2 tbsp Breadcrumbs(optional, for thickening)
👨🍳 Instructions
- 1
If using fresh ají amarillo, boil them until softened, then peel, deseed, and devein. Blend the ají amarillo with a little water to form a paste. If using ají amarillo paste, you can skip this step.
- 2
Wash the pork pieces and pat them dry. In a large pot or Dutch oven, heat a little oil over medium-high heat and sear the pork pieces on all sides until browned. Remove the pork and set aside.
- 3
In the same pot, add the ají amarillo paste, minced garlic, cumin, salt, and pepper. Stir well and cook for 1-2 minutes until fragrant.
- 4
Return the pork to the pot. Add the water or broth, and the peppermint sprigs (if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender and falling off the bone. Skim off any excess fat if desired.
- 5
While the pork is simmering, prepare the rehydrated chuño and cooked mote according to package instructions.
- 6
About 15 minutes before serving, if you want a thicker broth, stir in the breadcrumbs and let simmer. Remove the peppermint sprigs.
- 7
To serve, place a portion of chuño and mote in each deep bowl. Ladle the hot fricase stew with pork over the top. Serve immediately.
💡 Conseils de pro
- ✓Authentic chuño can be difficult to find outside of Bolivia. If unavailable, use small, waxy potatoes cut into large chunks.
- ✓Adjust the amount of ají amarillo to control the spice level. For a milder flavor, use less or a milder variety of chili.
- ✓Fricase is best enjoyed piping hot, making it ideal for cold weather or as a late-night meal.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes include a splash of vinegar or a touch of achiote for color.
- A small amount of finely chopped onion can be sautéed with the garlic and ají paste for added depth of flavor.