Carapulcra Chinchana // Potato Stew from Chincha
The City of Chincha Alta is located 200 kilometers south of Lima. People began to inhabit the Chincha area in the ninth century and their culture was centered around fishing and shell gathering. A warlike culture moved into the Chincha area and developed systems of architecture, agriculture and irrigation. The people worshipped a jaguar god and believed that they themselves had come from jaguars, the source of their warring abilities. The name “Chincha” is derived from the word “Jaguar.” The Chincha people fertilized their fields with dead birds and guano. In the 15th century the Chincha people were conquered by the Incan Empire, who greatly valued both the Chincha’s agricultural knowledge and the military skills. This same region was later conquered by the Spanish, who brought over Africans. The current Chincha culture was born from the blending of the Chincha, Incan, Spanish and African cultures.
The traditional Carapulcra is made with papa seca, freeze dried potatoes. But those in Chincha have made this dish their own by using fresh potatoes instead of freeze dried ones and they added beef broth. Carapulcra Chinchana is traditionally eaten in combination with Sopa Seca. Although the idea of a potato stew combined with a one-pot pasta dish might seem strange, it is very common in several cities here in Peru, and to be honest, is an incredibly tasty combination.
Carapulcra Chinchana is part of the 101 Reasons to Eat in Peru series.
- 1 tablespoon oil
- 2 pounds pork, cut into 1 inch cubes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely diced red onion
- 1 teaspoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon aji mirasol paste
- 1 tablespoon aji panca paste
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 cinnamon stick
- 1 star anise
- 4 cups cubed potato
- 2 cups beef broth
- 1/4 cup natural peanut butter
- Heat oil in a large pot over medium-high heat. Add pork and sprinkle with salt & pepper. Brown pork evenly on each side. Remove pork and reserve.
- Add onions and sugar to pot and sauté until browned, about 5-8 minutes. Stir in garlic, aji mirasol paste, aji panca paste, ground cloves and ground allspice. Sauté 2 more minutes.
- Add cinnamon stick, star anise, potatoes and beef broth. Return pork to mixture. Bring to a low boil. Reduce heat and simmer over low heat for 40 minutes. Remove and discard cinnamon stick & star anise.
- Add peanut butter and gently stir to combine. Remove from heat.
- Serve with Sopa Seca or hot rice.
More recipes for carapulcra and carapulcra chinchana:
Carapulcra (Peruvian Meat & Potato Stew) on the Pisco Trail
Carapulcra on 4th Generation Peruvian Recipes
Carapulcra (Peruvian pork and potato stew) on Lateral Eating
Peruvian potato and pork stew with peanut sauce on SBS