Best Peruvian Pork Stew With Chiles Lime And Apples Recipes

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Peruvian Pork Stew With Chiles, Lime and Apples image

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 1h30m

Yield at least 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1/4 cup chopped cilantro

Steps:

Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams

SPICY PERUVIAN STEW (CARAPULCRA)

Spicy Peruvian Stew (Carapulcra) image

This rich, earthy Peruvian stew is packed with history: papa seca-dehydrated potatoes freeze-dried in the crisp Andean air-is an ancient ingredient. When simmered in pork and sofrito broth, the potatoes soften and soak up flavor while imparting their starchiness to the stew for a thick, creamy comfort dish.

Provided by Erik Ramirez

Categories main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups papa seca (Peruvian freeze-dried yellow potatoes), available at Latin markets or online
7 cups water, divided, plus more as needed
1 tablespoon canola oil
8 ounces pork belly
1 red onion, trimmed and peeled, about 1½ cups chopped
4 cloves garlic, peeled, about 2 tablespoons minced
Kosher salt
1/2 cup aji amarillo (yellow pepper) paste, available at Latin markets or online
1/4 cup aji panca (Peruvian pepper) paste, available at Latin markets or online; reduce amount for less heat
1/3 cup red wine, any kind, dry or sweet
1 1/4 ounces 72% dark chocolate, chopped
2 teaspoons sugar
1 pinch cumin
1 sprig oregano, about 1 tablespoon chopped, leaves only
1/4 cup roasted peanuts (salted), toasted in dry pan over medium-low heat for 3?4 minutes
Steamed white rice, for serving (optional)
1/2 red onion
1 lime
Cilantro leaves, roughly chopped
kosher salt

Steps:

Papa seca: In a dry Dutch oven over medium-high heat, add the papa seca and toast until fragrant and light brown in spots, 5 minutes. (If you find small rocks or impurities while toasting, remove and discard.) Fill a medium bowl with 3 cups of water; add the toasted papa seca and stir to submerge. Set aside to soak, 30 minutes. Meanwhile, wipe the pot clean and prepare the pork belly.
Pork belly: In the same Dutch oven over medium heat, add canola oil. Slice pork belly into 1-inch chunks, removing and discarding any skin. When oil is shimmering, add pork in an even layer and brown, 5 minutes on each side. Meanwhile, prep sofrito ingredients.
Sofrito: Finely dice the onion; chop the garlic. When pork belly is brown on both sides, transfer to a plate and set aside, leaving the rendered fat behind. Reduce heat to low; add onion and garlic, along with a pinch of salt, and stir to combine. Sauté until brown and caramelized, stirring occasionally, 20-30 minutes.
Add aji amarillo and aji panca pastes to the caramelized sofrito. Turn heat to high and toast, stirring continuously to prevent burning, 5 minutes. Add wine and deglaze the pan; reduce, stirring, until the moisture has been cooked out and the mixture is dark and paste-like, 5 more minutes.Add the pork and stir to coat; then add the papa seca, including the soaking liquid. Add enough water to submerge all the ingredients in liquid, about 3 more cups. Turn heat to high and bring to a boil, then reduce heat to low and simmer gently, uncovered, until potatoes are soft and pork is tender, stirring occasionally. Total cooking time will be 1½-2 hours, but check stew after 1 hour. Add 1 cup water to thin the stew. Continue cooking, adding water as necessary, until pork is tender and potatoes are soft, 30-45 more minutes.
After 1½-2 hours, stew should be thick and creamy; add a few tablespoons of water to thin, if necessary. Heat stew to a low simmer, then add chocolate, sugar, a pinch of salt, and cumin. Pick leaves from oregano sprig, roughly chop, and add to stew; roughly chop toasted peanuts and add to the stew. Stir to combine. When the chocolate is melted and fully incorporated, season to taste with salt and serve. Serving suggestion: Chef Ramirez serves carapulcra with white rice on the side, and tops each bowl of stew with salsa criolla: shaved red onions tossed in fresh lime juice, cilantro, and salt to taste.