Peruvian
Carapulcra
A deep, earthy Peruvian stew made with toasted papa seca, pork, ají panca, and ground peanuts. The dried potatoes soften slowly in the seasoned broth, giving the dish its rustic texture and warm reddish-brown color.
Watch it madeSazón y Corazón · 10:01
Ingredients
- papa seca, dried Peruvian potato1 cup
- pork shoulder, cut into 1-inch pieces300g
- chicken stock or pork stock, warm2 1/2 cups
- red onion, finely chopped1/2 medium
- garlic cloves, minced3
- ají panca paste2 tablespoons
- ají mirasol paste1 tablespoon
- roasted unsalted peanuts, finely ground1/3 cup
- vegetable oil or lard2 tablespoons
- ground cumin1/2 teaspoon
- whole clove1
- small cinnamon stick1
- dry red wine or chicha de jora1/4 cup
- dark chocolate10g
- bay leaf1
- saltto taste
- black pepperto taste
- cooked white rice, for serving2 portions
- salsa criolla, for serving1/2 cup
Method
- Pick through the papa seca to remove any hard bits, then toast it in a dry pot over medium heat for 5 to 7 minutes, stirring often, until it smells nutty and darkens slightly.
- Rinse the toasted papa seca several times in cold water, then soak it in warm water for at least 30 minutes; drain well before using.
- Season the pork with salt, pepper, and cumin.
- Heat the oil or lard in a heavy pot over medium-high heat and brown the pork on all sides, then transfer it to a plate.
- Lower the heat to medium, add the onion, and cook for 6 to 8 minutes until soft and lightly golden.
- Add the garlic, ají panca paste, and ají mirasol paste, then cook the aderezo slowly for 5 minutes, stirring until the oil separates and the mixture smells sweet and smoky.
- Return the pork to the pot and pour in the wine or chicha de jora, scraping up the browned bits from the bottom.
- Add the drained papa seca, warm stock, bay leaf, clove, and cinnamon stick, then bring to a gentle simmer.
- Cover partially and cook over low heat for 45 to 55 minutes, stirring often so the papa seca does not stick, until the pork is tender and the potatoes are swollen and soft.
- Stir in the ground peanuts and dark chocolate, then simmer uncovered for 10 to 15 minutes until the sauce is thick, glossy, and spoonable.
- Remove the clove, cinnamon stick, and bay leaf, then adjust the salt and pepper.
- Serve hot with white rice and a small portion of salsa criolla on the side.
Common questions
Can I substitute papa seca if I can’t find it?
Yes, but the texture changes. The closest substitute is dried shredded potatoes or very finely chopped dehydrated potatoes. Avoid regular fresh potatoes; they won’t absorb the sauce the same way or give the dish its signature dense, earthy texture.
How long does Carapulcra take from start to finish?
Plan for about 1.5 to 2 hours total, including toasting and soaking the papa seca, browning the pork, and simmering until tender. The final cooking stage usually takes 45 to 60 minutes, depending on the pork and liquid level.
What are the most common mistakes when making Carapulcra?
The biggest mistakes are skipping the toast-and-soak step, not cooking the aderezo long enough, and adding too much liquid too early. Also avoid boiling hard; a gentle simmer keeps the pork tender and the sauce thick and cohesive.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in an airtight container for up to 4 days. Carapulcra thickens as it sits, so reheat gently with a splash of stock or water over low heat, stirring often. It also freezes well for about 2 months.
What should I serve with Carapulcra?
Serve it hot with white rice, crusty bread, or boiled potatoes to balance the rich sauce. A simple salad or pickled onions helps cut through the richness. If you want a traditional pairing, add a side of dried corn or chuño.