Carapulcra (Peruvian Pork & Dried Potato Stew)

Carapulcra (peruvian Pork & Dried Potato Stew) Recipe

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Megan Stewart


This recipe came to me in a rather obscure friend Mark (for far longer then either of us wishes to admit) got a recipe book from his Peruvian handyman for Christmas. This is one he tried and liked so much that he shared the recipe with me! (Of course, he likes Stealth Chili too, and it almost blew my taste buds away! LOL)


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Stove Top


  • 4 c
    dehydrated potato flakes (aka potato buds)
  • 2 1/4 lb
    pork ribs
  • 4 clove
    garlic, chopped
  • 3
  • 1
    cinnamon stick
  • pinch
    ground cumin
  • 4 Tbsp
    panca chili paste
  • 2 Tbsp
    yellow chili paste
  • 2 qt
    pork broth (stock)
  • ·
    salt and pepper

How to Make Carapulcra (Peruvian Pork & Dried Potato Stew)


  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.

Printable Recipe Card

About Carapulcra (Peruvian Pork & Dried Potato Stew)

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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