Authentic Peruvian Carapulcra (Carapulca)
An Afro-Peruvian classic: pork and papa seca simmered with ají panca and peanuts until thick, smoky, and velvety.
Prep Time
25 min
Cook Time
90 min
Total Time
115 min
Servings
6
Carapulcra is built on papa seca—dried potatoes that sip up flavor like old friends. As they soften, they lend the stew a distinctly earthy depth, while pork turns tender and the sauce becomes brick-red and glossy from ají panca. The final flourish of ground roasted peanuts makes the texture velvety, the taste nutty and warm.
In many homes, it’s served beside sopa seca for the iconic duo of festive jaranas. Whether you keep it rustic and smoky or fold in a square of dark chocolate like some Chincha abuelas, this is comfort food with history, soul, and swing.
Ingredients
- 400 g papa seca (dried potato), rinsed
- 800 g pork shoulder, boneless, cut into 3 cm cubes
- 30 ml vegetable oil
- 200 g red onion, finely diced
- 20 g garlic, minced
- 60 g ají panca paste
- 20 g ají mirasol paste (optional, for brightness)
- 120 g roasted peanuts, finely ground
- 5 g ground cumin
- 2 g freshly ground black pepper
- 2 g dried oregano, crumbled
- 0.5 g ground clove (a pinch)
- 1 small cinnamon stick
- 150 ml chicha de jora or dry red wine
- 800 ml chicken or pork broth (plus extra as needed)
- 1 bay leaf
- 10 g fine salt (plus more to taste)
- 10 g chopped parsley or cilantro (optional, garnish)
- Cooked white rice, to serve
- Cancha serrana (toasted corn), to serve (optional)
Instructions
- 1
Rinse papa seca under cold water. Soak in hot water for 20 minutes, then drain and rinse again. In a dry pan over medium heat, toast the papa seca 3–5 minutes until lightly golden; set aside.
- 2
Heat the oil in a heavy pot over medium-high. Season the pork lightly with salt and pepper, then brown in batches, 6–8 minutes total. Transfer to a plate; keep the pot on the heat.
- 3
Lower to medium. Add onion and cook, stirring, until translucent and sweet, 8–10 minutes. Add garlic; cook 1 minute.
- 4
Stir in ají panca (and ají mirasol, if using). Fry the aderezo 3–4 minutes until brick-red and aromatic.
- 5
Add cumin, oregano, clove, and the cinnamon stick; stir 30 seconds.
- 6
Deglaze with chicha de jora or wine, scraping up the browned bits. Reduce by half, 2–3 minutes.
- 7
Return pork with its juices. Add toasted papa seca and bay leaf. Pour in 800 ml broth to just cover; bring to a gentle simmer.
- 8
Partially cover and simmer on low 60–75 minutes, stirring every 10 minutes to prevent sticking. Add splashes of broth as needed to keep a loose stew.
- 9
Stir in the ground peanuts (and optional 10 g dark chocolate). Simmer another 10–15 minutes until thick, glossy, and the pork is very tender. Adjust salt; remove bay and cinnamon.
- 10
Rest 5 minutes. Serve hot with white rice and cancha serrana; garnish with chopped parsley or cilantro, if desired.
Chef's Tip
Toast the peanuts until deep golden before grinding for superior aroma. If you prefer no alcohol, replace chicha/wine with the same amount of broth plus 10 ml apple cider vinegar.
Fun Fact
Carapulcra likely derives from the Aymara phrase qala phurk’a—“stewed over stones”—a nod to ancient techniques and the use of dried potatoes.
Did you like this recipe?
Show some love and help others discover this amazing dish!
Remix This Recipe
Want to make this recipe your own? Try one of these suggestions or create your own twist!
Reviews
No comments yet. Be the first to share your thoughts!
Ready to create your own magical recipe?
Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.
Create Your Recipe