Carapulcra is a traditional and one of the oldest stews in Peruvian cuisine, rooted in indigenous traditions. This hearty dish combines sautéed and cooked potatoes with pork, dried potato (papa seca), and a blend of Peruvian spices like ají mirasol and ají panca. Perfect for cold winter days, this flavorful stew is a testament to the rich culinary heritage of Peru.
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Ingredients
dried potato (papa seca)1/2kg
pork1/2kg
large onion, diced into small cubes1
ground ají panca3tbsp
garlic, minced2clove
chicken broth1L
cooked yuca (cassava), sautéed in a bit of oil1
oil, as needed
salt
Nutrition (per serving)
Calories
607.5kcal (30.38%)
Protein
28.8g (57.5%)
Carbs
60.0g (21.82%)
Sugars
2.5g (5%)
Healthy Fat
17.6g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
How to make Peruvian Carapulcra
- Step 1
Sift the dried potato to remove any impurities.
- Step 2
In a skillet, heat a small amount of oil and toast the dried potato. Place it in a bowl with water to hydrate it.
- Step 3
Once the dried potato is hydrated, rinse it thoroughly and let it drain.
- Step 4
In a pot, heat a little oil and fry the pork, cut into chunks, seasoning it with minced garlic and salt. Cook for a couple of minutes, then remove the pork from the pot and set it aside.
- Step 5
In the same pot, sauté the onion in a bit of oil. Add the ground ají panca and cook until well browned.
- Step 6
Add the dried potato to the pot and gradually pour in the chicken broth as the mixture thickens. Cook until the potato is almost done.
- Step 7
Add the reserved pork to the pot and let everything cook together for 20 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
607.5kcal (30.38%)
Protein
28.8g (57.5%)
Carbs
60.0g (21.82%)
Sugars
2.5g (5%)
Healthy Fat
17.6g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For an authentic flavor, use Peruvian ají panca and papa seca, which can be found in specialty Latin American stores.
Make sure to toast the dried potato well to enhance its flavor before hydrating it.
Serve with freshly sautéed yuca for a traditional presentation.
Adjust the salt and spice levels to your preference while cooking.
FAQS
What is papa seca?
Papa seca is a type of dried yellow potato, traditionally dehydrated using an ancestral method. It is a key ingredient in Peruvian Carapulcra.
Can I substitute ají panca?
Ají panca has a unique flavor, but you can substitute it with mild chili powder or smoked paprika if it's unavailable.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Can I use chicken instead of pork?
Yes, chicken can be used as a substitute for pork in this recipe. Adjust the cooking time accordingly.
What can I serve with Carapulcra?
Carapulcra is traditionally served with sautéed yuca (cassava), but you can also pair it with rice or bread.
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