A powerful, hearty Arequipa broth where tender lamb meets the earthy texture of chickpeas and chuño. It carries the spirit of the picanterías near the Misti volcano: generous, warming, and deeply rooted in southern Peruvian cooking. A regional gem made to be enjoyed without rushing.
Turn what you find into an experience you can actually bring to your kitchen.
Pebre needs order before the strong pot starts. Peel and cut the roots into large pieces, cut the corn, rinse the white chuño well, and clean the chalona; that way everything goes in on time and nothing falls apart while waiting.
Add the lamb, chalona, water, celery, leek, carrot, part of the ground garlic, the black pepper, and part of the salt to the pressure cooker. Cook under pressure for 28 minutes and let the pressure release; strain the broth, discard the vegetables, and reserve the meat with the chalona. The broth should be savory, clear, and deeply aromatic.
Heat the vegetable oil in a large pot and cook the red onion for 7 minutes, until soft and sweet-smelling. Add the remaining ground garlic and the ají mirasol paste; cook for 3 more minutes, stirring, until the sofrito looks glossy and loses its raw edge.
Pour the strained broth over the sofrito and bring it to a gentle boil. Add the white potatoes, cassava, corn, white chuño, cooked chickpeas, and white rice; return the reserved meat and chalona to the pot. Cook for 22 minutes, until the potatoes are tender, the rice has opened, and the chuño is firm but pleasant.
Adjust with the remaining salt, rub the dried oregano between your fingers, and add most of the mint. Cook for 3 more minutes, just long enough for the aroma to infuse the broth without going dull.
Serve the pebre very hot, with a good balance of broth, meat, chickpeas, and chuño in each bowl. Finish with the remaining mint so the first aroma feels fresh while the broth stays deep.
