- 1/2 kg. (~1 lb.) dried yellow potatoes (amber in color)
- 3 tbsp. butter or oil
- 1 red onion, chopped finely
- 2 tbsp. minced garlic
- pepper (to taste)
- cumin (to taste)
- 1/2 kg. (~1 lb.) pork (shoulder or belly), cubed
- 1/2 kg. (~1 lb.) chicken, cubed
- 2 tbsp. aji panca paste (or much less of rocoto paste)
- 1 tbsp. aji amarillo paste
- 2 small cloves
- 1 cinnamon stick
- 2 tbsp. port
- 2 tbsp. Pisco [CP: can sub tequila, in a pinch]
- 1/2 c. unsalted, roasted peanuts, ground medium-fine in a spice grinder
- 1 c. chicken broth
- 6 butter or vanilla cookies, crushed
- 1 piece dark chocolate (or drinking chocolate), grated
If you don’t have aji panca paste, it is much milder than either aji amarillo or rocoto; for instance, a good replacement for 1 tbsp. aji amarillo + 2 tbsp. aji panca is around 1 1/2 tbsp. aji amarillo, or perhaps 2 tbsp. for a spicier dish. (I haven’t tried the rocoto substitution yet.)
Wipe off the dried potatoes with a damp cloth, and toast them in a pan without oil for several minutes until they change to a dark golden color. Cover them with water and let stand overnight (or at least two hours). Drain, and wash them several times, until the water runs clear.
Fry the red onion in the oil/butter, until it is almost golden. Add the garlic, pepper, cumin, pork, chicken, aji pastes, cloves, and cinnamon stick. Let all brown and then cover with water and cook for around 10 minutes. Add the drained dried potatoes and boil until the potatoes are almost tender, about 40-60 minutes.
Add the port, Pisco, peanuts, broth, and butter/vanilla cookies (in pieces small enough that they dissolve when cooked). Cook for 15 or 20 minutes over a low heat. Stir occasionally until the potatoes are cooked. Add the chocolate, and let stand before serving. Serve with white rice.
Translated by me from Bibliotecas Virtuales