Ingredients for carapulcra from Chincha:
(6 servings)
- 1 kg of white or pink potatoes, cooked and diced
- 750 g of pork cut into pieces
- 50 g of mild ground ají panca
- 6 large garlic cloves, minced
- 1 tablespoon of toasted, ground cumin
- Vegetable oil to taste
- 4 cups of chicken or beef broth
- Allspice and salt to taste
Preparation of carapulcra from Chincha:
Carapulcra from Chincha: In a pressure cooker, place the cleaned pork with a cup of water, two chopped or crushed garlic cloves and salt. Close it well and cook over medium-high heat for 35 to 40 minutes, or until the cooker first whistles. Let the cooker cool, open it and set the pork aside.
Then, in a large pot, fry the garlic, cumin and ají panca until they no longer smell raw; immediately add the pork and brown it lightly. Then add the broth and salt.
Finally, once it comes to a boil, add the diced potatoes. Taste the salt again and let it boil until it thickens.
Serve with boiled cassava, rice and a finely sliced onion salad.
Enjoy the carapulcra from Chincha
Carapulcra, a Peruvian recipe!
