Ingredients
- 300 g dried potato (papa seca)
- 500 g pork, in cubes
- 1 red onion
- 4 garlic cloves
- 2 tablespoons ají panca paste
- 1 tablespoon ají mirasol paste
- 1/3 cup toasted peanuts
- 2 cloves
- 1 piece cinnamon
- 3 cups broth
- Oil, salt and pepper
Step-by-step
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- Toast the dried potato dry 5 min/Varoma/speed 1 until fragrant. Remove and soak in hot water.
- Grind the peanuts 8 sec/speed 8 and set aside.
- Chop the onion and garlic 4 sec/speed 5 and scrape down with the spatula.
- Add oil and sauté 5 min/120°C/speed 1.
- Add the ají panca, ají mirasol, clove and cinnamon and sauté 3 min/120°C/speed 1.
- Add the pork and sear 5 min/120°C/reverse/spoon speed.
- Drain the dried potato, add it with the broth and peanuts. Cook 45 min/100°C/reverse/spoon speed until thickened. Adjust the salt.
- Serve with white rice and a slice of sweet potato.
Tips
- Toasting the dried potato is key for the characteristic smoky flavor.
- A splash of wine or pisco at the end gives it an elegant Lima touch.
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