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Carapulcra
Carapulcra is a hearty and ancient Peruvian stew made from dehydrated potatoes (papa seca) and tender chunks of pork, simmered in a rich, savory sauce infused with ajà panca and spices. This pre-Columbian dish is known for its thick, comforting texture and deep flavors.
ð§ ææ
- 500 g Papa seca (dried potato)
- 600 g Pork shoulder
- 4 tbsp Ajà panca paste(Adjust to your spice preference. Ensure it's pure ajà panca paste without added ingredients if possible.)
- 100 g Peanuts
- 2 medium Onion
- 4 cloves Garlic cloves
- 100 ml Dry white wine(Optional, but adds depth. Can substitute with more broth.)
- 1 liter Pork broth or water(Or enough to cover ingredients and achieve desired consistency.)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Prepare the Papa Seca: Rinse the dried potatoes thoroughly under cold running water to remove any dust or debris. Place them in a large bowl and cover with ample cold water. Let them soak overnight (minimum 12 hours) until they are fully rehydrated, softened, and have a slightly chewy texture. Drain them very well before using.
â±ïž 12 hours (soaking) - 2
Sear the Pork: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approx. 190°C / 375°F). Add the cubed pork shoulder in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply golden brown. This browning builds crucial flavor. Remove the seared pork with a slotted spoon and set aside.
â±ïž 15-20 minutes - 3
Sauté Aromatics: Reduce the heat to medium (approx. 175°C / 350°F). Add the finely chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8-10 minutes - 4
Build the Sauce Base: Stir in the ajà panca paste, ground cumin, and ground coriander. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the ajà panca paste darkens slightly. This blooming of spices enhances their flavor.
â±ïž 2-3 minutes - 5
Deglaze and Combine: Pour in the white wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let the wine bubble and reduce by about half. Return the seared pork to the pot. Add the drained papa seca and the ground peanuts. Pour in the pork broth or water, ensuring the ingredients are mostly submerged.
â±ïž 5 minutes - 6
Simmer and Thicken: Bring the stew to a gentle simmer. Reduce the heat to low (approx. 150°C / 300°F), cover the pot, and let it cook for at least 2 hours, or until the pork is very tender and the papa seca has broken down and thickened the stew considerably. Stir occasionally to prevent sticking, adding more broth or water if it becomes too thick. The stew should have a rich, porridge-like consistency.
â±ïž 2 hours - 2 hours 30 minutes - 7
Season and Serve: Once the pork is tender and the stew has reached the desired thickness, season generously with salt and freshly ground black pepper to taste. Ladle the hot carapulcra into bowls. Traditionally, it is served with 'sopa seca' (a type of Peruvian noodle dish), but it can also be enjoyed on its own or with rice.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âPapa seca is crucial for the authentic texture. If unavailable, large chunks of peeled and cubed russet potatoes can be used, but the texture will be different and less traditional.
- âThe ajà panca paste provides a mild heat and deep red color. Ensure you are using pure paste for the best flavor.
- âToasting the peanuts before grinding intensifies their nutty flavor.
- âThe stew should be very thick, almost like a porridge. If it's too thin, continue simmering uncovered to reduce it further.
- âCarapulcra often tastes even better the next day as the flavors meld.
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- Chicken: Substitute pork shoulder with bone-in chicken pieces for a lighter version.
- Vegetarian: Omit the pork and use vegetable broth. Add hearty vegetables like chunks of squash or corn for substance.