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Peruvian

Carapulcra (Peruvian Pork and Dried Potato Stew)

A historic Peruvian stew with dried potatoes, pork, ají panca, peanuts, and warm spices.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Carapulcra (Peruvian Pork and Dried Potato Stew)

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking and slow simmering time for dried potatoes.

Method

  1. Toast the soaked and rinsed dried potatoes in a dry pot for 3–4 minutes until fragrant. Remove and set aside.

    3–4 min

  2. Season pork with 0.25 tsp salt and ground black pepper. Heat neutral oil and brown the pork on all sides.

  3. Add onion and cook until soft. Add garlic, ají panca paste, ground cumin, and cinnamon and cook for 1 minute.

    1 min

  4. Add the toasted dried potatoes, chicken stock, ground peanuts, and remaining salt.

  5. Cover and simmer on low heat for 55–60 minutes until the pork is tender and the dried potatoes have absorbed the sauce.

    55 min–1 hr

  6. Meanwhile, cook the rice with water in a covered pot for 12 minutes, then rest covered for 5 minutes.

    12 min5 min

  7. Serve the carapulcra hot with rice.

How to tell it's done

The pork should be tender, the sauce thick, and the dried potatoes chewy-soft rather than mushy.

Getting it right

Tip

Toast the soaked dried potatoes before simmering; it deepens the nutty flavor of the stew.

What to serve it with

Serve with plain rice and a sharp onion-lime salad to balance the rich sauce.

Substitutions

  • Dried Potatoes — Dried potatoes are essential for traditional carapulcra; fresh potatoes will make a different stew.
  • Pork Shoulder — Use another slow-cooking pork cut if pork shoulder is unavailable.