Recipe
Peruvian Carapulcra
Thick, earthy and deeply Peruvian, with dried potato soaking up the ají panca base. Pork and peanut turn it into a dense, dark stew that clings to the spoon. Old-school, hearty and unmistakably cooked in a pot.
What you need
Ingredients
- 1 tbspMirasol Chili Pepper Paste
- 0.25 cupPort Wine
- 350 gDried Potato
- 0.5 tspGround Black Pepper
- 1 unitCinnamon Stick
Per serving
Nutrition
- kcal
- 1239
- fat g
- 81.45
- carbs g
- 87.72
- fiber g
- 11.02
- protein g
- 41.71