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peruvian

Carapulcra with Pork and Peanuts

This simmered dish pairs pork shoulder, small cubes with roasted peanuts, chopped, dried potato, rinsed and aji panca paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

35 g Protein
26 g Carbohydrates
44 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 144g pork shoulder, small cubes 340 kcal
  • 49g dried potato (papa seca), rinsed 38 kcal
  • 18g aji panca paste 32 kcal
  • 20g roasted peanuts, chopped 113 kcal
  • 81g yellow onion, finely chopped 32 kcal
  • 5g garlic, minced 7 kcal
  • 2g ground cumin 8 kcal
  • 7g vegetable oil 62 kcal
  • 233g chicken broth or water 14 kcal
  • 9g lime juice 3 kcal

Cooking instructions

  1. dried potato (papa seca)chicken broth or water
    Soak dried potato in hot water for 10 minutes, then drain well.
  2. yellow oniongarlicvegetable oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until golden, 5-6 minutes. Add garlic and cook 30 seconds.
  3. pork shoulderaji panca pasteground cumin
    Stir in aji panca paste and cumin; toast 30 seconds. Add pork and cook, stirring, until lightly browned, 3-4 minutes.
  4. dried potato (papa seca)chicken broth or water
    Add broth and the drained dried potato. Bring to a simmer, then cover and cook 20 minutes, stirring occasionally.
  5. roasted peanutschicken broth or water
    Stir in peanuts and cook uncovered 5-8 minutes until thick and glossy. Add a splash of broth if it tightens too much.
  6. pork shoulderdried potato (papa seca)lime juice
    Finish with lime juice. Serve warm with the sauce clinging to the pork and potato.

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