Carapulcra con Aji Amarillo, or Yellow Chili Carapulcra, is a delicious dish that hails from the beautiful country of Peru. This hearty meal combines the rich flavors of potatoes with tender pork, all brought together by the unique taste of aji amarillo, a famous Peruvian yellow chili pepper. The dish has historical roots that trace back to the ancient Incan civilization, where potatoes were a staple food. Carapulcra is beloved not only for its comforting taste but also for its cultural significance, making it a popular choice in many Peruvian households. It’s perfect for gatherings or family dinners, bringing everyone together around a warm, flavorful dish that tells a story of tradition and love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork (cubed) | 2 lbs |
| Potatoes (dried) | 1 lb |
| Aji amarillo paste | 1/2 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 4 cloves |
| Chicken broth | 4 cups |
| Ground cumin | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (chopped) | for garnish |
Tip: If you can’t find aji amarillo paste, you can substitute it with another mild chili paste, but the flavor will be slightly different!
Step-by-Step Instructions
- Prepare the Potatoes: Soak the dried potatoes in water for about 2 hours. Once soft, drain and set aside.
- Cook the Pork: In a large pot, heat some oil over medium heat. Add the cubed pork and cook until browned on all sides. This should take about 8-10 minutes.
- Add Onions and Garlic: Stir in the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Incorporate Aji Amarillo: Mix in the aji amarillo paste and ground cumin. Cook for another 2 minutes to release the flavors.
- Add Chicken Broth: Pour in the chicken broth, bring it to a boil, and then reduce the heat to low. Let it simmer for about 15 minutes.
- Combine with Potatoes: Add the soaked potatoes to the pot. Season with salt and pepper to taste. Cover and let it simmer for about 30-40 minutes, or until the potatoes are tender.
- Garnish: Once ready, remove from heat. Serve the Carapulcra hot, garnished with chopped cilantro.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 450 | 22% |
| Protein | 30g | 60% |
| Carbohydrates | 50g | 17% |
| Fats | 15g | 23% |
| Sodium | 600mg | 26% |
| Fiber | 5g | 20% |
Tips and Tricks
- Spice it Up: If you like your food spicy, add extra aji amarillo paste or fresh chilis!
- Pork Alternatives: You can use chicken or beef instead of pork for a different flavor.
- Common Mistakes: Ensure the potatoes are well-soaked to avoid them being too hard; adjust cook time accordingly.
FAQs
What is Carapulcra?
Carapulcra is a Peruvian dish made primarily from dried potatoes and meat, often seasoned with aji amarillo chili.
Can I make Carapulcra vegetarian?
Yes! You can substitute the pork with mushrooms or tofu, and use vegetable broth instead.
How long does Carapulcra last in the fridge?
Carapulcra can last about 3-4 days in the refrigerator if stored in an airtight container.
What should I serve with Carapulcra?
It’s delicious on its own, but you can serve it with rice or a fresh salad for a complete meal.
Is aji amarillo spicy?
Aji amarillo is mildly spicy, with a fruity flavor, making it perfect for adding warmth without overwhelming heat.
Can I freeze Carapulcra?
Yes, you can freeze it! Just make sure it cools completely before placing it in a freezer-safe container.
How do I know when the potatoes are done?
The potatoes are done when they are tender and can be easily pierced with a fork.
Can I use fresh potatoes instead of dried?
Yes, but you will need to adjust the cooking time since fresh potatoes cook faster.
What’s the best way to reheat Carapulcra?
You can reheat it on the stove over low heat or in the microwave until warmed through.
Enjoy making and sharing this wonderful dish that connects you to Peruvian culture and flavors. Happy cooking!
