Carapulcra con sopa seca

Ingredients

Check you have the quantities below.

• 2 cups dried potato pieces or 2 cups thick potato flakes dried potatoes or potato flakes
• 700 g pork shoulder, cubed
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 3 tbsp oil
• 1 onion, chopped
• 4 garlic cloves
• 2 tbsp aji panca paste
• 1/3 cup peanuts, ground
• 4 cups chicken broth or water
• 400 g spaghetti, cooked
• 1/2 cup cilantro pesto or herb sauce

Let’s make it

1. Brown the pork with salt, pepper, and cumin, then remove.
2. Cook onion and garlic in oil, stir in aji panca and ground peanuts, then add the dried potatoes and broth.
3. Simmer until the sauce is thick and the pork is tender, about 60 minutes. Cook pork to 63 C/145 F if using whole cuts.
4. Toss cooked spaghetti with cilantro pesto or a simple herb sauce.
5. Serve the carapulcra with the spaghetti on the side.