Carapulcra is a traditional Peruvian dried potato and pork stew.
Other ingredients include peanuts, aji panca, aji mirasol and more. It is said the Incas prepared this dish over 500 years ago.
Here's an easy carapulcra recipe for you to try.
- 1 lb Papa Seca
- 2 lbs. Pork Shoulder, Skinless and Boneless, Cut into Cubes
- Vegetable Oil
- 2 TBSP Minced Garlic
- 1/4 Cup of Red Vinegar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 TBSP Ground Cumin
- 3 TBSP Aji Panca Paste
- 3 TBSP Aji Mirasol
- 1 Cup Dry White Wine
- 1/4 Cup Port Wine
- 4 Cups Chicken Bouillon
- 3 1/2 oz Roasted Peanuts
Place a large skillet over medium-high heat. Dry roast the papa seca for 5 minutes until golden brown. Transfer to a bowl and cover with cold water. Let them soak for 30 minutes, drain.
Cut 1 1/2 lbs of the pork meat into large pieces and the remaining 1/2 lb into small pieces. Marinate the pork in a mixture of vinegar, white wine, salt and pepper, cumin, aji and garlic.
Fry the large pieces of pork in oil and remove when done. In the same oil fry the small pieces of pork. When done frying the meat pour the leftover oil into another pan, add another 1/2 cup of oil pour into the marinade and cook for 2 minutes. Add the bouillon and papa seca. Mix all the contents.
Reduce the heat of the pan and continue to cook for 1.5 more hours. You will want to stir the contents in the pan frequently Then add the meat and continue to cook for another 30 minutes.
Place the peanuts in a food processor and process until finely chopped. Add the peanuts along with the crackers and port wine. to the pork, stir to combine and simmer for 2 minutes.