Name: Bolivian Pork and Hominy Stew
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 hearty bowls
Cuisine: Bolivian
Ingredients: 1.5 lb bone-in pork shoulder, trimmed and cut into 1.5-inch chunks; 2 tbsp vegetable oil; 1 large white onion, finely diced; 4 garlic cloves, minced; 2 tbsp aji amarillo paste; 1 tbsp tomato paste; 1 tsp dried oregano; 4 cups low-sodium chicken or beef broth; 2 cups cooked hominy (mote) or 1 (15 oz) can, drained; 2 medium Yukon Gold potatoes, peeled and cubed; 2 carrots, peeled and sliced 1/2-inch thick; 1 cup green peas (fresh or frozen); 2 tbsp fresh parsley, chopped; 1.5 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 lime, cut into wedges for serving

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A signature Cochabamba breakfast and comfort dish, this hearty Bolivian stew braises pork shoulder with rehydrated hominy (mote), potatoes, carrots, and peas in a gently spiced aji amarillo broth. Served with a squeeze of lime and fresh herbs, it's the kind of satisfying, fork-tender bowl that defines Andean home cooking.

Prep Time20 mins

Cook Time55 mins

Total Time75 mins

Servings6

Yield6 hearty bowls

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
7 gSaturated Fat
38 gCarbs
7 gFiber
6 gSugar
32 gProtein
720 mgSodium
950 mgPotassium
80 mgCalcium
4 mgIron
25 mgVitamin C
4500 mcgVitamin A

Ingredients

For the stew

1.5 lb bone-in pork shoulder, trimmed and cut into 1.5-inch chunks
2 tbsp vegetable oil
1 large white onion, finely diced
4 garlic cloves, minced
2 tbsp aji amarillo paste
1 tbsp tomato paste
1 tsp dried oregano
4 cups low-sodium chicken or beef broth
2 cups cooked hominy (mote) or 1 (15 oz) can, drained
2 medium Yukon Gold potatoes, peeled and cubed
2 carrots, peeled and sliced 1/2-inch thick
1 cup green peas (fresh or frozen)
2 tbsp fresh parsley, chopped
1.5 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 lime, cut into wedges for serving

Directions

Season the pork chunks generously with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high until shimmering, then brown the pork in batches (do not crowd) for about 6 to 8 minutes total until deep golden on all sides. Transfer to a plate.
Reduce the heat to medium. Add the onion to the pot and cook for 4 to 5 minutes until softened and translucent, scraping up any browned bits from the bottom.
Stir in the garlic, aji amarillo paste, tomato paste, and oregano. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells deeply aromatic.
Return the pork to the pot along with the broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 25 minutes until the pork is fork-tender.
Add the potatoes, carrots, and hominy. Simmer uncovered for 15 minutes until the vegetables are tender and the broth has thickened slightly.
Stir in the peas and parsley and simmer 3 to 4 minutes more until the peas are bright and just tender. Taste and adjust salt and pepper.
Ladle into deep bowls, squeeze fresh lime over each portion, and serve hot with extra aji on the side.

Cook’s Notes

For the most authentic texture, use dried mote (large white Andean corn) soaked overnight and parboiled; canned hominy is a fine shortcut.
Brown the pork in batches – a proper sear is what gives the broth its savory depth, so resist the urge to dump it all in at once.
Aji amarillo adds fruity, mellow warmth rather than sharp heat; substitute 1 tbsp sweet paprika plus 1/2 tsp cayenne if you can't find it.
For a thicker, almost stew-like consistency, lightly mash a few potato chunks against the side of the pot before serving.
Traditionally paired with llajwa, a fresh salsa of tomato, onion, and rocoto chili – stir a spoonful into each bowl for a bright, spicy kick.

DinnerSavoureux