Carapulcra is a delicious recipe that comes from the Inca empire. It has survived to this day thanks to the fact that its ingredients are still produced in the heights of Peru. In the Andes mountain range.
The potato dries up thanks to the frosts that fall at night on the agricultural fields. Once dry they are better stored and do not spoil. For this reason, following this conservation custom, carapulcra is the oldest Creole dish in Peruvian cuisine.
Its name comes from the Aymara words “qala phurk’a”, which means “to cook on stones.” Over time, the alpaca meat was replaced by the pork. Using mostly the cut called bacon, which is very juicy and adds a lot of flavor. .
Go ahead and prepare this dish full of tradition and a lot of flavor. You will love it, here the recipe:
Rich Carapulcra a Peruvian Pork Stew Recipe
INGREDIENTS
PREPARATION
Gather ingredients and make sure that step 2 and 3 below are completed the day before preparing the stew in order to soak the potatoes appropriately.
(Day before preparing the stew) Roast the papa seca (freeze-dried potato) over low heat for a few minutes without adding any oil, and let it cool.
Transfer the papa seca to a large metal or glass bowl, cover it with double its volume in cold water and leave to soak overnight at room temperature.
(Day of preparing the stew) Sear the diced chicken and pork in a skillet or pot over a medium heat for a few minutes.
Add the onion, ají panca chilli pepper, salt, black pepper and ground cumin and cook for a few more minutes.
Strain the papa seca and add along with the chicken stock, leaving it to simmer for an hour over a low heat without the lid, stirring every 5 minutes.
After an hour (or when the papa seca is fully cooked), add the ground peanuts and let it stew for another 10 minutes. At this point you can also check if it needs more salt and add it if necessary.
Serve hot with either zarza criolla onion salad (as shown in the photos), boiled cassava or white rice.
(If you really want to give your carapulcra an even more traditional Chinchano feel, make sure to put on some Afro-Peruvian festejo music in the background!)
Photo by CHIMI FOTOS 
Ingredients
Directions
Gather ingredients and make sure that step 2 and 3 below are completed the day before preparing the stew in order to soak the potatoes appropriately.
(Day before preparing the stew) Roast the papa seca (freeze-dried potato) over low heat for a few minutes without adding any oil, and let it cool.
Transfer the papa seca to a large metal or glass bowl, cover it with double its volume in cold water and leave to soak overnight at room temperature.
(Day of preparing the stew) Sear the diced chicken and pork in a skillet or pot over a medium heat for a few minutes.
Add the onion, ají panca chilli pepper, salt, black pepper and ground cumin and cook for a few more minutes.
Strain the papa seca and add along with the chicken stock, leaving it to simmer for an hour over a low heat without the lid, stirring every 5 minutes.
After an hour (or when the papa seca is fully cooked), add the ground peanuts and let it stew for another 10 minutes. At this point you can also check if it needs more salt and add it if necessary.
Serve hot with either zarza criolla onion salad (as shown in the photos), boiled cassava or white rice.
(If you really want to give your carapulcra an even more traditional Chinchano feel, make sure to put on some Afro-Peruvian festejo music in the background!)
Recommendations to serve Carapulcra
Serve the Incas Carapulcra dish with:
- You can serve this dish with portion of withe rice,
- A rich portion of “seco de carne”, dry beef stove
- Red Onion and Chili Sauce, “Salsa de cebolla”.
- Accompany with Typical yellow chili sauce or
- Guacatay Green chili sauce.
This plate could go like appetizer before the second course or it can be second course itself.
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