Carapulcra with Pork for Fiestas Patrias

☆

Steps

1. 1
   The day before (or at least 12 hours ahead): Toast the dried potato (papa seca) in a dry pan over high heat, stirring, until it takes on golden, toasted notes. This step adds a wood-fired flavor dimension to the finished stew.

   Tip: The toasting water will turn amber — discard this soaking water later, just as you would with legumes.

   ~5 min
2. 2
   Submerge the toasted papa seca in cold water and refrigerate for at least 12 hours so it rehydrates fully without fermenting. It should roughly double in size and become easy to split with your fingers — this ensures the stew cooks in about 30 minutes.

   Tip: If your papa seca is not properly hydrated, the stew can take hours to cook. Properly hydrated papa seca behaves like fresh potato.

   ~720 min
3. 3
   Make the spice sachet (muñequita): Place a cinnamon stick, 3 whole cloves, and optionally a bay leaf in the center of a piece of cheesecloth. Gather the edges up, keeping any cut/frayed edges folded inward, and tie tightly with a double length of kitchen twine. Set aside.

   Tip: Always fold frayed cheesecloth edges inward so no loose threads end up in the stew.

   ~3 min
4. 4
   Heat a generous amount of oil in a large, heavy pot over high heat. Add the brined pork chunks (do not season — the brine has already salted them, and adding pepper or cumin now would burn). Sear without moving until deeply golden on all sides. The caramelization on the pot bottom is essential flavor.

   Tip: Do not move the pork until it releases naturally and starts to show golden color; premature movement causes steaming instead of browning.

   ~10 min
5. 5
   Immediately add the finely diced onion (brunoise) to the pot with the seared pork. The onion's water will deglaze the caramelized bits on the pot bottom — scrape them up. Allow the onion to start sweating before adding garlic.

   Tip: Add onion before garlic: onion has more water content and protects the garlic from burning. Find a clear spot in the pot and add garlic there, letting it lightly brown before mixing.

   ~8 min
6. 6
   Once the onion and garlic are cooking and the onion begins to caramelize, add the ají amarillo paste first (it contains the most water of the three). Stir well, then add black pepper and cumin — they are safe to add now because the liquid in the paste protects them from burning.

   Tip: You are looking for the aderezo to 'cortarse' (break or separate) — you will see the oil come to the sides. This is the sign the aderezo is properly cooked.

   ~8 min
7. 7
   Add the ají panca paste and ají mirasol paste. Stir everything together and continue cooking, scraping the pot base with a silicone spatula to keep all the flavors incorporated. Cook until the aderezo is deeply fragrant, the oil separates to the edges ('ojos de sapo'), and the base just begins to stick — this is the point to deglaze.

   Tip: The silicone spatula is key: it keeps the pot sides and base clean, integrating every caramelized bit into the stew rather than leaving it to burn.

   ~10 min
8. 8
   Pour in the red wine and deglaze the pot bottom thoroughly. Stir and scrape up all the caramelized bits. Allow the alcohol to evaporate fully — you will smell the sharp alcohol steam dissipate — before proceeding.

   Tip: Alcohol evaporates at around 70°C; the first burst of steam is pure alcohol. Wait until that sharp aroma dissipates.

   ~3 min
9. 9
   Drain the rehydrated papa seca well (discard the soaking water). Add it to the pot and stir to coat every piece with the aderezo.

   ~3 min
10. 10
    Add the spice sachet (muñequita) to the pot. Pour in enough dark stock to just cover and allow cooking — the papa seca will absorb some liquid. Cook over medium heat, stirring occasionally and scraping the base, for 25–30 minutes until the papa seca is fully tender.

    Tip: Use dark stock, not water. If the stew starts to stick, add a splash more stock and scrape the base — those sticky bits are flavor, not burned material.

    ~30 min
11. 11
    Once the papa seca is tender and the stew has a thick, saucy consistency, remove from heat. Remove and discard the spice sachet. Stir in the roughly chopped toasted peanuts, then fold in the homemade peanut butter and the chocolate (off the heat, using residual warmth). The peanut butter and chocolate add creaminess, richness, and a gentle sweetness.

    Tip: Always add peanut butter and chocolate off the heat to prevent the sauce from breaking or the chocolate from seizing.

    ~3 min
12. 12
    Taste and adjust salt and pepper as needed. Slice the pre-cooked chicharrón into thick pieces.

    ~2 min
13. 13
    To serve: spoon the carapulcra into a wide bowl or plate alongside white rice. Top with sliced chicharrón and scatter extra toasted peanuts over the top. Serve the salsa criolla on the side (not mixed in) so the fresh acidity contrasts with the rich stew.

    Tip: Giacomo recommends the salsa criolla always served separately so diners can control how much they mix in.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

Una rica CARAPULCRA CON CERDO por FIESTAS PATRIAS | Eleva tu Juego culinario

Watch on YouTube →