Carapulcra (Peruvian Pork and Peanut Stew)
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Ingredients
- 700 g pork shoulder, diced
- 500 g waxy potatoes, peeled and diced
- 80 g roasted peanuts
- 1 onion, finely chopped
- 4 garlic cloves
- 1 tbsp smoked paprika
- 500 ml chicken stock
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 625 kcal
- Protein
- 42.9 g
- Carbohydrate
- 26.1 g
- of which sugars
- 4.4 g
- Fat
- 37.7 g
- of which saturates
- 10.6 g
- Fibre
- 4.8 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Spread the diced potatoes on a tray and roast for 25 minutes, until dry and starting to colour at the edges, to mimic the dried potato used in Peru.
- 2
Meanwhile, heat the olive oil in a large pan and brown the pork for 6-7 minutes. Lift out.
- 3
Add the onion and garlic and cook for 5 minutes, then stir in the smoked paprika.
- 4
Return the pork to the pan with the chicken stock, cover and simmer for 30 minutes.
- 5
Blitz the roasted peanuts to a coarse powder and stir into the pan with the roasted potatoes. Simmer, uncovered, for 10 minutes, until the pork is cooked through with no pink remaining and the sauce has thickened.
- 6
Scatter with fresh coriander and serve.
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