How to make it

  • In a large, dry sauté pan, on medium-high heat, toast the potatoes for 5 minutes, stirring occasionally.
  • Soak the potatoes in cold water for about an hour.
  • Drain and rinse the potatoes.
  • Heat a large pot.
  • Add the lard or shortening.
  • Brown the pork and chicken.
  • Remove the meat, leaving the oil.
  • Add the onion, garlic, cumin, salt and pepper.
  • Cook until the onions are browned.
  • Return the meat to the pot.
  • Add the stock.
  • Bring to a boil.
  • Add the potatoes, wine, cloves, peanuts and ají panca.
  • Simmer until the potatoes are soft (about 20 minutes), stirring constantly to prevent sticking.
  • Serve piping hot, with white rice and garnished with black olives and slices of hard-boiled egg.

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  • RetiredCook 9 years ago
    Whooee, Labs!1 Sounds so tasty! copied for later. Thanks for sharing
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