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Recipe type: Entree
Carapulcra is a Peruvian food recipe for pork and potato stew.
  • 1 1⁄2 lbs boneless pork, cubed
  • 6 cloves garlic, chopped
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄4 cup red wine vinegar
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 1⁄4 tsp salt
  • 4 tbsp oil
  • 4 potatoes, peeled and sliced into eighths
  • 2 cups chicken stock
  • 1⁄2 cup toasted peanuts
  • 3 crackers
  • cooked rice
  1. Marinate meat in garlic, pepper, vinegar, cumin, paprika, chili, and salt for 3 hours or overnight. Drain meat and reserve marinade.
  2. Heat oil in a skillet and brown potatoes. Set aside.
  3. Brown meat in the skillet, and drain meat chunks on paper towels to absorb excess oil.
  4. Pour off oil in skillet, leaving only a thin film. Pour in marinade and cook briskly for 2 minutes.
  5. Into a heavy stewing pot, put potatoes, meat, and marinade. Add stock, cover, and bring to a boil. Reduce heat and simmer for 1 hour or until tender.
  6. Just before serving, roughly grind in a food processor the toasted peanuts with crackers and stir into stew.
  7. Serve with rice.

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