Ingredients and steps on one page. Print it, or choose “Save as PDF” in the print dialog.
Sekai Gohan
Fricasé: La Paz Pork Soup with Ají Amarillo and Chuño
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Pork spare ribs or pork chops (cerdo), bone-in | 2 lb (about 900 g) | The heart of the soup; bone and fat give the broth body |
| Ají amarillo sauce (salsa de ají amarillo) | ½ cup (120 ml) | Colour, heat and a fruity note |
| Chuño, black or white | 12 pieces (3 per person) | Freeze-dried potato with an earthy aroma and spongy bite |
| White hominy (mote blanco) | 1 can, drained | Starchy kernels that soak up the broth |
| Breadcrumbs (pan rallado) | ¼ cup (60 ml) | Thickens the broth lightly |
| Garlic | 5 cloves | Aroma |
| Ground cumin | 1 tsp | Warm spice |
| Dried oregano | 1 tbsp | Herbal finish |
| Salt | to taste | Seasoning |
| Water or broth | 4 cups (960 ml) | The cooking liquid |
Steps
1Soak the chuño the night before
Put the chuño in a bowl and cover it with plenty of plain water. Leave it to soak overnight. In the morning, peel off any loose, extra skin, and rinse and change the water until it runs clear if it looks murky.
2Cut the pork and rub in the ají amarillo
Cut the pork into 8 large pieces, two for each person. Spread the ají amarillo sauce over every piece. Rub it in with your hands so it reaches into the cuts and around the bones. Stop when each piece is evenly coated in yellow-orange.
3Simmer the pork gently
Warm the water or broth in a large pot without letting it boil. Add the pork, garlic, salt and cumin. Keep the heat low so the surface barely moves, and simmer for about 1½ hours. The pork is done when it is tender enough to come away from the bone and cooked through to the centre.
4Boil the chuño in a separate pot
While the pork simmers, bring water to a boil in a separate saucepan and add the soaked chuño. Boil for about 20 minutes. Lift one out onto a plate and push in the tip of a small knife. When the knife slides in with no resistance, take all the chuño out of the water.
5Thicken the broth and add the chuño and mote
Once the pork is tender, stir in the oregano and breadcrumbs. Simmer for 10 minutes, until the broth thickens slightly and the oregano softens into it. Add the boiled chuño and the drained hominy together. Let them sit in the hot broth until they are heated through and glossy with orange.
6Ladle into bowls
Taste the broth and add salt if it needs it. Ladle two pieces of pork into each bowl with three chuño and a share of hominy. Pour the hot broth over until everything is just covered. The soup is ready to eat when the broth clings lightly to the spoon.