Carapulcra

carapulcra

Peruvian cuisine is known for its rich, diverse flavors that reflect the country’s diverse cultural influences, including Inca, European, African, and Asian. One of the most delicious and traditional Peruvian dishes is Carapulcra, a hearty stew made with pork, chicken, or lamb and a mix of dried potatoes, peanuts, and spices.

Carapulcra is said to have originated in the coastal city of Ica, Peru, where it was a common dish among the indigenous communities. It was created using ingredients that were readily available in the region, including sun-dried potatoes (known as papa seca), a variety of chilies, peanuts, and other spices.

Today, Carapulcra is a popular dish throughout Peru, and is typically served during special occasions such as weddings, birthdays, and family gatherings. It’s a perfect dish for cold winter days as it’s warm, filling, and packed with flavor.

The preparation of Carapulcra is quite simple, but it requires a bit of time and patience. To make it, the dried potatoes are soaked in water for several hours, then boiled until soft. Meanwhile, the meat is cooked with onion, garlic, and a variety of herbs and spices, including cumin, oregano, and aji panca, a mild, fruity chili that gives the dish its distinct flavor and color.

Once the meat is cooked, the potatoes are added to the pot along with peanuts, more spices, and a splash of vinegar. The mixture is then simmered for a few hours until the flavors have blended and the sauce has thickened to a rich, velvety consistency.

The result is a deeply satisfying stew that’s both tender and chewy, with a complex spicy-sweet flavor that’s sure to please anyone who loves hearty, home-cooked meals. It’s typically served with rice, boiled potatoes, or bread, and is often garnished with a sprinkle of fresh cilantro or a squeeze of lime juice.

In addition to its delicious taste, Carapulcra is also a nutritious meal, packed with protein, fiber, and complex carbohydrates. The addition of peanuts adds healthy fats and important vitamins and minerals, while the dried potatoes provide a rich source of starchy goodness.

Overall, Carapulcra is a dish that’s not only delicious, but also reflects the rich history and cultural heritage of Peru. Whether you’re looking for a hearty meal to warm you up on a cold night or a taste of traditional Peruvian cuisine, Carapulcra is a dish that’s sure to impress. So why not give it a try and see for yourself what makes this dish so special!

Ingredients:

  1. 2 pounds pork shoulder, cut into bite-sized pieces
  2. 1 cup dried yellow Peruano beans or dried kidney beans
  3. 1 cup dried Huacatay leaves (Peruvian black mint), crushed
  4. 1 cup aji amarillo paste
  5. 1 cup red wine vinegar
  6. 1 cup dark beer
  7. 2 onions, chopped
  8. 2 garlic cloves, minced
  9. 2 cups chicken broth
  10. 1 cinnamon stick
  11. 1 tablespoon cumin
  12. 1 tablespoon paprika
  13. Salt and pepper to taste
  14. 3 tablespoons vegetable oil

Instructions:

  1. Soak the dried beans overnight in a large bowl of water. Drain and set aside.

  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the pork and cook until browned and crispy, about 8-10 minutes.

  3. Add the onions and garlic and cook until softened, about 5 minutes.

  4. Stir in the aji amarillo paste, Huacatay leaves, cinnamon stick, cumin, paprika, salt and pepper. Mix well.

  5. Add the red wine vinegar, dark beer, chicken broth and dried beans to the pot. Stir to combine.

  6. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the beans and pork are tender and the sauce has thickened.

  7. Serve the carapulcra hot with rice and sliced avocado. Enjoy your delicious Peruvian Carapulcra!