Peruvian
Pachamanca
Peruvian pachamanca with marinated lamb, pork, chicken, huacatay, chincho, ají pastes, potatoes, sweet potatoes, corn, and fava beans.
8 servings · 60 minutes prep · 150 minutes cook
Ingredients
Main
- 3 lb bone-in lamb shoulder chops
- 2 lb pork shoulder, cut into 3-inch pieces
- 2 lb chicken thighs
- 3/4 cup huacatay paste
- 1/3 cup chincho paste or extra huacatay
- 1/3 cup aji panca paste
- 1/4 cup aji amarillo paste
- 1/4 cup red wine vinegar
- 2 tbsp avocado oil
- 8 garlic cloves, grated
- 1 tbsp ground cumin
- 1 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 cup chicha de jora, dark beer, or light stock
- 2 lb small potatoes
- 2 lb sweet potatoes, cut into large chunks
- 4 ears corn, halved
- 1 lb fava beans in pods
- 8 banana leaves or parchment sheets
Directions
Method
- Whisk the huacatay paste, chincho paste, aji panca paste, aji amarillo paste, red wine vinegar, avocado oil, garlic, ground cumin, kosher salt, and black pepper into a thick, aromatic marinade.
- Coat the bone-in lamb shoulder chops, pork shoulder, and boneless, skinless chicken thighs thoroughly with the marinade. Cover and refrigerate for 12-24 hours.
- Remove the meats from refrigeration for 45 minutes. Heat the oven to 450°F. Line a large covered roasting pan with 8 banana leaves or parchment sheets, leaving overhang to fold over the top.
- Arrange the small potatoes and sweet potatoes in the pan. Pour the chicha de jora into the bottom of the pan.
- Set the marinated meats over the tubers, then tuck in the fresh corn and fava beans. Fold the leaves over the food, then seal the pan tightly with foil and a lid.
- Roast for 30 minutes. Reduce the oven to 325°F and cook until the pork and lamb are very tender at about {{temperature:195-205°F}} and the chicken reaches {{temperature:165°F}}, 105-120 minutes.
- Rest the sealed pan for 20 minutes before opening. Serve the meats, tubers, corn, and beans with the herb-scented juices spooned over the top.
