Ingredients
Scale
- 500 g dried potatoes for carapulcra (about 4 cups)
- 700 g pork, cut into medium cubes (pork leg or pork belly with excess fat removed)
- 200 g red onion, finely chopped (1 large onion)
- 20 g garlic, minced or blended (4 cloves)
- 60 g ají panca paste (4 tablespoons)
- 30 g ají mirasol paste (2 tablespoons)
- 120 g roasted peanuts, finely ground (1 cup)
- 1.2 liters pork or chicken stock (5 cups)
- 30 ml vegetable oil (2 tablespoons)
- 4 g ground cumin (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 2 g ground cloves (¼ teaspoon)
- 1 cinnamon stick
- 8 g salt (1½ teaspoons), or to taste
- 50 g crushed saltine crackers (about 8 crackers)
- 15 g fresh parsley, chopped (3 tablespoons)