Peruvian
Carapulcra
Peruvian carapulcra with toasted papa seca, pork shoulder, ají panca, peanuts, chocolate, port, and a glossy slow-simmered sauce.
6 servings · 35 minutes prep · 110 minutes cook
Ingredients
Main
- 2 1/2 lb pork shoulder, cut into 1 1/2-inch pieces
- 1 lb papa seca, picked over
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 1/2 cup aji panca paste
- 2 tbsp aji amarillo paste
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1 cinnamon stick
- 3 1/2 cups chicken stock
- 1/2 cup roasted unsalted peanuts, finely ground
- 2 oz dark chocolate, 70 percent, finely chopped
- 2 tbsp port or sweet red wine
- 1 tbsp red wine vinegar
Directions
Toast and Soak the Papa Seca
- Toast the papa seca in a dry Dutch oven over medium heat, stirring often, until nutty and lightly darkened, 6-8 minutes.
- Transfer the toasted papa seca to a bowl, cover with hot water by at least 2 inches, and soak for 8 hours. Drain well.
Season and Brown the Pork
- Season the pork shoulder with 1 teaspoon of the kosher salt and the black pepper.
- Heat the avocado oil in the Dutch oven over medium-high heat. Brown the pork in batches until deeply colored, 4-5 minutes per side, then transfer to a plate.
Build the Aderezo
- Reduce the heat to medium. Add the red onion and cook until golden and soft, 8 minutes, scraping up the browned bits.
- Add the garlic, aji panca paste, aji amarillo paste, ground cumin, ground cloves, and cinnamon stick. Cook until the aderezo is glossy and aromatic, 3 minutes.
Braise and Finish
- Return the pork to the pot with the drained papa seca and low-sodium chicken stock. Bring to a simmer, cover partially, and cook gently, stirring often, until the pork reaches {{temperature:195-205°F}} and the pork and papa seca are tender, 75-85 minutes.
- Stir in the peanuts and simmer uncovered, stirring occasionally, until the sauce thickens and coats the pork, 20 minutes.
- Stir in the dark chocolate, port or sweet red wine, and red wine vinegar. Simmer until glossy and spoonable, 5-10 minutes.
- Remove the cinnamon stick. Adjust with the remaining kosher salt as needed and serve hot.
