Monday in Trujillo begins with a soup substantial enough to nearly hold the spoon upright. Shambar wheat, legumes and pork build a thick, smoky broth lifted at the end with mint, cilantro, toasted corn and a squeeze of lime. With a pot like this on the stove, even Monday starts sounding like a good idea.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the shambar wheat and split peas in several changes of water, rubbing them gently, until the water becomes much less cloudy. Drain. Cut the pork ribs and pork skin into medium pieces and the smoked bacon into smaller chunks; do not add all the salt yet, since the bacon already contributes plenty.
Place the wheat, split peas, pork ribs, pork skin, smoked bacon, all the water and part of the salt in the pressure cooker. Seal and cook at high pressure for 35 minutes. Turn off the heat and allow a 10-minute natural pressure release before opening according to your cooker's instructions. The wheat should be opened and tender, the pork skin soft and the broth already slightly thickened.
While the pressure cooker works, heat the vegetable oil in a skillet and cook the red onion over medium heat for 7 minutes, until very soft and lightly browned. Add the garlic, ají panca paste, ají mirasol paste, cumin, dried oregano and black pepper. Cook for another 4 minutes, stirring often, until the aderezo looks dark, glossy and no longer smells of raw chile.
Open the cooker once all pressure has been released and stir in all of the aderezo. Add the cooked beans, cooked chickpeas and fresh fava beans. Simmer uncovered for 12 to 15 minutes, scraping across the bottom every few minutes. The wheat and some of the split peas should thicken the broth while the beans and chickpeas remain recognizable. If the shambar starts looking like purée, the heat is too high.
Chop the mint, cilantro and scallions. Add the mint, cilantro and remaining salt to the pot, cook for just 1 minute and turn off the heat. Let it rest for 5 minutes. The correct texture is hearty and creamy while still flowing slowly from the ladle; the mint should rise above the porky broth rather than disappear into it.
Serve the shambar piping hot and scatter scallions and toasted corn over each bowl. Bring the lime to the table in wedges so everyone can squeeze in as much as they like. And that's it! Find a spoonful with wheat, legumes, pork and that fresh hit of mint all at once; after that one, a second bowl stops sounding excessive.
