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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
32gProtein
60gCarbs
24gFat
8gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥜 Nuts
Spicy Potato Stew
How to order / say it
Say it
Carapulcra — [Kah-rah-POOL-krah]
Order
I'd like the carapulcra, please.
Locally
Quisiera la carapulcra, por favor.
Say locally
A spicy and hearty potato stew flavored with Andean spices
Why try it?
Carapulcra is a testament to the ancient practices of preserving and enhancing flavors that continue to define the Andean palate in Cusco today.
How it tastes
The stew is rich and thick, flavored with a smoky, spicy undertone. Tender chunks of dried potatoes and pork meld with the earthy spices, making it hearty and comforting.
Origin & History — first documented: 1200
Dating back to pre-Inca times, carapulcra was traditionally prepared using 'chuño' potatoes. The dish has evolved, incorporating elements from Spanish cuisine, but maintains its core heritage.
Recipe
Ingredients
- 🌾 200 g dried potatoes (chuño)
- 🥩 250 g pork
- 🧄 1 medium onion
- 🥜 30 g peanut paste
- 🧄 3 cloves garlic
- 🧂 1 tbsp aji panca
- 🧂 1 tsp cumin
Method
- 1 Soak dried potatoes in water for a few hours until rehydrated.
- 2 In a pot, brown the pork pieces and set aside.
- 3 Sauté onion and garlic, then add peanut paste and aji panca.
- 4 Add pork back into the pot with potatoes and simmer until everything is tender.
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