Peruvian Pork And Potato Stew Recipes

Steps:

• Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
• Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Steps:

• Preheat the oven to 350 degrees F.
• Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
• Increase the oven temperature to 375 degrees F.
• Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
• Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
• Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
• Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.

Steps:

• 1. Oven to 300 degrees. Toast potato flakes 6 min until they start to brown. Put them into a bowl, cover with water, soak overnight.
• 2. Next day cut ribs into 2x2" cubes, salt and pepper. Grind peanuts fine in a mortar and pestle, set aside. Melt 1/2 lard in pan over med heat and brown pork on all sides. Then remove from pan and set aside. Add remaining lard, onion and garlic to pan. Saute a few min until onion is softened. Add cloves, cinnamon stick, cumin, both chili pastes, and salt and pepper. Cook over low heat, stirring, 10 min or until paste thickens and onions are well cooked.
• 3. Drain soaked potatoes, add to pan with browned pork pieces. Pour in pork broth, ensuring liquid covers ingredients (you can add a little water if necessary). Bring to simmer and cook over low heat, uncovered 2-3 hours until meat is tender. (At this point I would think you could do this in a crockpot if you wanted to). Add ground peanuts and cook another 30 min. Taste and adjust seasoning if necessary. Spoon into large shallow bowls and serve.

Steps:

• Papa seca: In a dry Dutch oven over medium-high heat, add the papa seca and toast until fragrant and light brown in spots, 5 minutes. (If you find small rocks or impurities while toasting, remove and discard.) Fill a medium bowl with 3 cups of water; add the toasted papa seca and stir to submerge. Set aside to soak, 30 minutes. Meanwhile, wipe the pot clean and prepare the pork belly.
• Pork belly: In the same Dutch oven over medium heat, add canola oil. Slice pork belly into 1-inch chunks, removing and discarding any skin. When oil is shimmering, add pork in an even layer and brown, 5 minutes on each side. Meanwhile, prep sofrito ingredients.
• Sofrito: Finely dice the onion; chop the garlic. When pork belly is brown on both sides, transfer to a plate and set aside, leaving the rendered fat behind. Reduce heat to low; add onion and garlic, along with a pinch of salt, and stir to combine. Sauté until brown and caramelized, stirring occasionally, 20-30 minutes.
• Add aji amarillo and aji panca pastes to the caramelized sofrito. Turn heat to high and toast, stirring continuously to prevent burning, 5 minutes. Add wine and deglaze the pan; reduce, stirring, until the moisture has been cooked out and the mixture is dark and paste-like, 5 more minutes.Add the pork and stir to coat; then add the papa seca, including the soaking liquid. Add enough water to submerge all the ingredients in liquid, about 3 more cups. Turn heat to high and bring to a boil, then reduce heat to low and simmer gently, uncovered, until potatoes are soft and pork is tender, stirring occasionally. Total cooking time will be 1½-2 hours, but check stew after 1 hour. Add 1 cup water to thin the stew. Continue cooking, adding water as necessary, until pork is tender and potatoes are soft, 30-45 more minutes.
• After 1½-2 hours, stew should be thick and creamy; add a few tablespoons of water to thin, if necessary. Heat stew to a low simmer, then add chocolate, sugar, a pinch of salt, and cumin. Pick leaves from oregano sprig, roughly chop, and add to stew; roughly chop toasted peanuts and add to the stew. Stir to combine. When the chocolate is melted and fully incorporated, season to taste with salt and serve. Serving suggestion: Chef Ramirez serves carapulcra with white rice on the side, and tops each bowl of stew with salsa criolla: shaved red onions tossed in fresh lime juice, cilantro, and salt to taste.

Steps:

• Soak chiles in hot water 15 min. or until softened. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container. Cover. Blend on medium speed until smooth; set aside.
• Heat dressing in large skillet on medium-high heat. Add pork; cook and stir 5 min. or until evenly browned. Remove pork from skillet; set aside.
• Add alcaparrado condiment, cloves and chile puree to skillet; cook 2 min. Return pork to skillet. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium-low; cover. Simmer 30 min.
• Add potatoes and peanuts; cover. Cook 45 min. until potatoes are tender, stirring occasionally. Top each serving with egg slices.