A bold, comforting dish defined by the tender richness of pork head and the balanced heat of yellow chili. It pays tribute to market cooking, celebrating abundance and the strength of Andean identity. Pure energy and tradition in every bite.
Wash the pork head well and remove any visible clots or residue. Cut the red onion, clean the yellow chilies, and keep the sides separate. This is a bold market dish, yes, but the pot still needs order.
Place the pork head
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While the meat finishes softening, cook the white potatoes and tunta with the remaining water and a little salt for 22 minutes, until the potato is tender and the tunta is firm but cooked. Drain and keep warm.
Blend the yellow chilies with a ladle of broth until thick and smooth. Do not make it watery: the sauce should coat the meat, not disappear on the plate.
Heat the vegetable oil and cook the remaining onion for 6 minutes, until soft. Add the remaining garlic, cumin, oregano, pepper, and the yellow chili cream. Cook for 8 minutes, until the chili looks glossy. Add the cooked pork pieces and mix to coat them well.
Serve the huarjata very hot: pork coated in chili sauce, broth on the side or underneath, white potatoes, tunta, and cooked white rice. Adjust with the remaining salt if the broth tastes flat; it should feel bold, not shy.
