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

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.