Bolivian
Fricasé Paceño
Tender pork, creamy mote and earthy chuño in a warming La Paz broth enriched with fruity ají amarillo, cumin and oregano.
6 servings · 45 minutes prep · 180 minutes cook
Ingredients
Mote
- 1½ cups (10½ oz), Preferably mote pelado.
- 2 qt, For soaking.
- 2½ qt, Fresh water for cooking.
- 1 tsp, Diamond Crystal kosher salt.
Chuño
- 8 oz, Use whole black chuño.
- 2 qt, For soaking, plus additional cold water for rinsing.
- 1½ qt, Fresh water for cooking.
Ají amarillo paste
- 8 large pods (about 2 oz before stemming), Use large dried Bolivian ají amarillo pods.
- 2 cups, For soaking the chiles.
- 6 medium cloves (about 1 oz), Peeled.
- 1 cup, Reserved chile-soaking water.
Pork and broth
- 3 lb, Use bone-in country-style pork ribs or meaty pork shoulder ribs; cut between the bones into 2–3-inch pieces.
- 4 tsp, Diamond Crystal kosher salt, divided.
- 2 tbsp (1 fl oz), Pork lard is preferred; neutral oil may be used.
- 1 large onion (10½ oz), Finely chopped.
- 2 tsp, Use ground cumin.
- 1 tsp, Freshly ground.
- 2 tsp, Preferably Bolivian; crumble between the fingers.
- 3 qt, For the broth.
- ⅓ cup (1¼ oz), Fine, plain and dry.
- 4 medium scallions (2 oz), Thinly slice the white and green parts.
Directions
1. Soak the mote and chuño
- The evening before cooking, inspect dried white hominy for debris. Combine it with the 2 quarts of soaking water in a {{tool:large-bowl}} and soak for 12–18 hours.
- In a separate {{tool:large-bowl}}, cover black chuno with 2 quarts cold water. Soak for the same 12–18 hours, changing the water once if convenient.
2. Cook the mote
- Drain and rinse the soaked dried white hominy in a {{tool:colander}}. Place it in a {{tool:large-saucepan}} with the 2½ quarts of fresh water. Bring to a boil, skim away foam, partially cover and simmer gently for 1¾–2½ hours. Add the 1 teaspoon of kosher salt from the Mote section during the final 20 minutes.
- The mote is ready when the kernels have opened and are creamy through the center, with no hard or chalky core. Drain, reserving 1 cup cooking liquid in case the kernels need moistening before service. Cover and keep warm.
3. Clean and cook the chuño
- Drain the black chuno. Working under cold water, rub off any loose peel, then squeeze each piece firmly several times. Rinse and repeat until the expressed water is pale rather than dark brown; this removes excess bitterness while retaining chuño’s characteristic earthy flavor.
- Put the cleaned black chuno in a {{tool:large-saucepan}} with the 1½ quarts of fresh water. Bring to a boil, reduce to a steady simmer and cook for 30–45 minutes, until a piece cuts easily and its center is tender rather than dry or hard. Drain, halve pieces larger than a walnut with a {{tool:chef-knife}} and cover to keep warm.
4. Make the ají paste
- Wearing {{tool:gloves}}, pull the stems from dried bolivian aji amarillo and shake or scrape out most of the seeds. Place the pods in a {{tool:heatproof-bowl}}, cover with 2 cups boiling water and weight them with a {{tool:heatproof-plate}}. Soak for 25 minutes.
- Transfer the softened chiles to a {{tool:blender}} with garlic cloves and the 1 cup of reserved chile-soaking water. Blend for 1–2 minutes, scraping down the jar as needed, until completely smooth. Discard the remaining soaking water because prolonged contact with the seeds can make it bitter.
5. Build the fricasé
- Pat pork ribs dry and season evenly with 2 teaspoons of the kosher salt from the Pork and broth section. Heat lard in a 6–8-quart {{tool:large-heavy-pot}} over medium-high heat. Brown the pork in two or three batches for 3–4 minutes per broad side, using {{tool:tongs}} to transfer each batch to a plate when deeply golden but still raw inside.
- Reduce the heat to medium. Add yellow onion to the fat and cook for 7–9 minutes, stirring with a {{tool:wooden-spoon}} and scraping up the browned bits, until soft and lightly golden.
- Stir in ground cumin, black pepper and dried oregano; cook for 30 seconds. Carefully add the ají-garlic paste—it may spit—and cook for 8–10 minutes, stirring frequently, until slightly darkened, rounded-smelling and glistening with fat at the edges.
- Return the pork and accumulated juices to the pot. Add the 3 quarts of broth water and the remaining 2 teaspoons kosher salt. Bring just to a boil, skim the initial foam, reduce to a lazy simmer, partially cover and cook for 1¾ hours, turning the pork occasionally.
- Uncover and simmer for another 20–40 minutes, until the pork pulls apart with light fork pressure. Check thick bone-in pieces with an {{tool:instant-read-thermometer}}; they should reach at least 165°F, although tenderness is the decisive test. Add a little hot water if needed to keep the meat mostly submerged.
6. Finish the broth
- Use a {{tool:whisk}} to combine fine dry breadcrumbs with ½ cup hot broth in a bowl until smooth. Stir the slurry into the pot and simmer uncovered for 10–12 minutes, stirring occasionally, until the broth lightly coats a spoon but still pours freely.
- Stir in half of scallions. Taste only after the broth has reduced; it should be fully seasoned, earthy and warmly piquant. If too thick, loosen it with hot water ¼ cup at a time.
7. Serve
- Divide the warm mote and chuño among six deep {{tool:serving-bowls}}. Add the pork and use a {{tool:ladle}} to spoon the ají broth generously over everything. Scatter with the remaining scallions and serve steaming hot.
Chuño availability note
- Chuño has no true direct substitute because its concentrated, earthy flavor and porous texture come from traditional Andean freeze-drying. If it cannot be obtained, use 12 ounces small peeled Yukon Gold potatoes, halved, and simmer them directly in the fricasé for the final 20–25 minutes. This is a practical adaptation and should not be presented as fully traditional Fricasé Paceño.
