Welcome to the heart of Peruvian cuisine! Today, we’re diving into a delightful recipe called Carapulcra con Cerdo, which translates to “Pork Carapulcra.” This hearty dish combines pork meat with a unique blend of flavors, making it a beloved choice in many Peruvian households.
Carapulcra is not just a meal; it has a rich cultural significance. Its origins date back to the ancient Inca civilization, where it was enjoyed as a nutritious dish for both everyday meals and special occasions. It’s a wonderful example of how traditional Peruvian ingredients can come together to create something truly special.
What makes Carapulcra con Cerdo so popular? Its combination of spices and ingredients creates a warm and comforting dish that is perfect for family gatherings. Plus, it’s a great way to savor the taste of Peru, no matter where you are!
Ingredients
| Ingredient | Quantity |
| Pork (cubed, preferably shoulder) | 2 pounds |
| Dry yellow potatoes | 1 pound |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 4 cloves |
| Peruvian yellow peppers (aji amarillo), or an alternative bell pepper | 3 (or to taste) |
| Chicken broth | 4 cups |
| Ground peanuts | 1 cup |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 3 tablespoons |
| Chopped fresh parsley (for garnish) | ¼ cup |
Step-by-Step Instructions
- Prepare the ingredients: Start by washing and chopping all the vegetables and meat. Make sure your pork is cubed into bite-sized pieces.
- Soak the potatoes: Soak the dry yellow potatoes in water for about 30 minutes to soften them. After soaking, drain the water.
- Cook the pork: Heat olive oil in a large pot over medium heat. Add the cubed pork and cook until it is browned on all sides (about 5-7 minutes).
- Add the onions and garlic: Stir in the chopped onions and minced garlic. Sauté until the onions are translucent, about 4-5 minutes.
- Mix in the peppers: Add the chopped aji amarillo or bell peppers to the pot. Cook for another 5 minutes until everything is well mixed.
- Add the chicken broth: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Incorporate the potatoes: Add the drained yellow potatoes to the pot. Let everything simmer together for another 30-40 minutes until the potatoes are fully cooked and the pork is tender.
- Add ground peanuts: Stir in the ground peanuts, allowing them to thicken the stew. Cook for an additional 10 minutes.
- Season and garnish: Taste and add salt and pepper as needed. Serve hot and garnish with freshly chopped parsley.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 450 | 22% |
| Protein | 30g | 60% |
| Carbohydrates | 38g | 13% |
| Fats | 20g | 31% |
| Sodium | 600mg | 26% |
| Vitamins | Various | – |
Tips and Tricks
- Customize your heat: If you like it spicy, add more aji amarillo or even some chili flakes for an extra kick!
- Meat substitute: You can use beef or chicken instead of pork if you prefer a different flavor or have dietary restrictions.
- Avoid mushy potatoes: Watch the cooking time for the potatoes; they should be tender but not falling apart.
- Leftovers: This dish tastes even better the next day, as the flavors have time to meld together!
FAQs
What is carapulcra?
Carapulcra is a traditional Peruvian dish made primarily from dried yellow potatoes and various types of meat, often seasoned with spices and peanuts.
Can I make this dish vegetarian?
Yes! You can substitute the pork with mushrooms or other vegetables to create a delicious vegetarian version of Carapulcra.
How long does it take to make?
This recipe takes about 2-2.5 hours, including preparation and cooking time, to ensure the flavors develop well.
Is this dish good for meal prep?
Absolutely! Carapulcra can be stored in the fridge for several days and freezes well, making it perfect for meal prepping.
What can I serve with Carapulcra?
This dish goes well with a side of rice or a fresh salad to balance the hearty flavors.
Can I add other vegetables?
Yes! Feel free to add vegetables like carrots, peas, or corn for extra color and nutrition.
Is it possible to use fresh potatoes instead of dried ones?
While dried yellow potatoes are traditional, you can use fresh potatoes, but the texture and flavor may differ slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Can I adjust the spiciness?
Of course! Adjust the amount of aji amarillo or add milder ingredients based on your family’s spice preferences.
What’s the best way to reheat Carapulcra?
The best method is to reheat it in a saucepan over low heat, stirring occasionally until warmed through.
Can I make this dish in a slow cooker?
Yes! You can adapt the recipe for a slow cooker, cooking it on low for 6-8 hours for a convenient, flavorful meal.
What type of peanuts should I use?
Ground peanuts are traditional, but you can also use peanut butter as a substitute in a pinch.
Is this dish gluten-free?
Yes, Carapulcra con Cerdo is naturally gluten-free, but always check ingredient labels to ensure no gluten-containing additives are used.
Conclusion
Now that you know how to make Carapulcra con Cerdo, it’s time to bring a taste of Peru into your kitchen! This dish is not only delicious but also tells a story of rich cultural heritage. Enjoy cooking and sharing this recipe with your friends and family!
