Carapulca

Instructions

1. Cut the pork into 3 cm cubes and season with salt, pepper and cumin.
2. Brown the meat in the hot oil over medium-high heat until golden on all sides, then set aside.
3. In the same pot, fry the sliced onions and chopped garlic for 5 minutes until tender.
4. Add the aji panca and aji mirasol pastes and fry for 2 minutes, stirring to release their aromas.
5. Return the meat, cover with stock, then simmer covered over low heat for 1 hour.
6. Meanwhile, blend the ground peanuts with the bread soaked in a little water until smooth.
7. Add the potatoes (rehydrated dried ones or fresh ones cut into chunks) and the peanut paste to the pot, then cook 30 minutes, stirring from time to time.
8. Adjust the seasoning; the stew should be thick and creamy. Serve piping hot with rice.