Name: Peruvian Dried Potato and Pork Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1 lb (450 g) dried yellow potatoes (papa seca); 1.5 lb (700 g) boneless pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large red onion, finely diced; 6 garlic cloves, minced; 2 cups beef or chicken stock, warm; 2 tablespoons white wine or pisco; 3 tablespoons aji panca paste; 1 tablespoon aji amarillo paste; 3 tablespoons roasted peanut paste; 1 teaspoon ground cumin; 1/2 teaspoon ground cloves; 1 cinnamon stick; 2 bay leaves; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon brown sugar; Steamed white rice; Lime wedges; Chopped fresh parsley

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A classic Andean-Baroque stew with deep colonial roots, this iconic Peruvian dish simmers dried potatoes with pork, peanuts, and a warm spice blend until the sauce turns brick-red and glossy. It is traditionally eaten with white rice and a wedge of lime, and the flavor only gets richer the next day.

Prep Time30 mins

Cook Time90 mins

Total Time120 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
21 gFat
6 gSaturated Fat
44 gCarbs
6 gFiber
5 gSugar
28 gProtein
620 mgSodium
1080 mgPotassium
85 mgCalcium
4.8 mgIron
22 mgVitamin C
140 mcgVitamin A

Ingredients

For the stew

1 lb (450 g) dried yellow potatoes (papa seca)
1.5 lb (700 g) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large red onion, finely diced
6 garlic cloves, minced
2 cups beef or chicken stock, warm
2 tablespoons white wine or pisco

For the spice blend

3 tablespoons aji panca paste
1 tablespoon aji amarillo paste
3 tablespoons roasted peanut paste
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1 cinnamon stick
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon brown sugar

For serving

Steamed white rice
Lime wedges
Chopped fresh parsley

Directions

Place the dried potatoes in a large bowl, cover with plenty of warm water, and soak for 20 minutes; drain well and pat dry on a clean towel.
Heat the oil in a heavy Dutch oven over medium-high heat. Pat the pork dry, season with salt and pepper, and brown in batches for 2 to 3 minutes per side; transfer to a plate.
Reduce heat to medium. Add the onion to the pot and cook, stirring, for 6 to 8 minutes until softened and lightly caramelized, then stir in the garlic for 30 seconds.
Stir in the aji panca, aji amarillo, peanut paste, cumin, cloves, cinnamon stick, bay leaves, salt, pepper, and brown sugar; cook for 2 minutes until fragrant and brick-red.
Return the pork and any juices to the pot along with the drained dried potatoes and the white wine. Stir to coat everything in the spice paste.
Pour in the warm stock, bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 60 to 75 minutes, stirring occasionally, until the pork is fork-tender and the dried potatoes have broken down to thicken the sauce.
Fish out the cinnamon stick and bay leaves. Taste and adjust salt; if the sauce needs more depth, simmer uncovered for 5 to 10 minutes to concentrate.
Spoon the stew over steamed white rice, scatter with parsley, and serve with lime wedges for squeezing over each portion.

Cook’s Notes

Soak the papa seca only until just pliable; over-soaking makes it gummy and prevents it from thickening the stew properly.
Brown the pork in batches so each piece gets a real sear rather than steaming in its own juices.
For a more traditional brick-red color, add an extra tablespoon of aji panca and a pinch more brown sugar.
The dish tastes even better the next day, so make it a day ahead when possible and gently reheat with a splash of stock.
If you cannot find papa seca, substitute 1 lb of frozen precooked dried potato chunks, thawed, or use waxy potatoes that have been dried in a low oven for 1 hour.