Soups & creams
La Paz Fricasé
La Paz-style pork stew in yellow chili broth with hominy and chuño.
Gluten-free
Ingredients
- 800 g pork, in chunks
- 4 tablespoons ground ají amarillo (yellow chili)
- 1 onion, chopped
- 3 garlic cloves
- 1 teaspoon cumin
- 2 tablespoons breadcrumbs
- 1500 ml water
- 200 g cooked hominy corn (mote)
- 150 g chuño (freeze-dried potato), soaked
- Oil, salt, oregano and pepper to taste
Step-by-step
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- Chop the onion and garlic 5 sec/speed 5. Sauté with the ají amarillo and 30 g oil 6 min/120°C/speed 1.
- Add the pork, cumin, oregano, salt and pepper: 6 min/120°C/reverse/spoon speed.
- Add the water and cook 50 min/100°C/reverse/spoon speed until the pork is very tender.
- Add the breadcrumbs to thicken slightly: 5 min/100°C/reverse/spoon speed.
- Separately, cook the hominy and chuño.
- Serve the fricasé in a deep bowl with plenty of broth, hominy and chuño.
Tips
- Paceño fricasé is traditionally spicy with an intense yellow broth.
- It's served very hot, perfect for the cold of the altiplano.
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