Hulled wheat, chochoca, dried beans, fava beans and peas, chuño, potato, and beef, pork, charqui, and bacon.

Ground corn (chochoca), simmered while stirring constantly.

Peruvian Patachi |【Recetas123】

Name: Peruvian Patachi
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Peruvian
Ingredients: ¼ kg of beef (brisket); ¼ kg of pork; 1 piece of lamb charqui; 1 piece of smoked bacon; ½ cup of hulled wheat; ⅛ cup of ground corn (chochoca); ⅛ cup of dried beans; ⅛ cup of dried fava beans; ⅛ cup of dried peas; 4 medium chuños; 4 medium potatoes; 2 liters of water; 1 clove of garlic; 1 medium onion; ¼ teaspoon of pepper; ¼ teaspoon of cumin; Salt, to taste; 1 teaspoon of dried oregano; 1 tablespoon of mint; ¼ cup of vegetable oil; 1 medium onion; 1 teaspoon of garlic; 2 tablespoons of ground ají amarillo; ½ teaspoon of palillo (turmeric)

Patachi is a thick soup from Peru’s central highlands, Huancavelica and Junín, made with hulled wheat, dried legumes, chuño, and several meats, including charqui.

Chochoca, ground corn, gives it body, and it’s served with a sofrito of onion, garlic, and ají amarillo.

Preparation

Soak, soak the hulled wheat, beans, fava beans, dried peas, and chuño ahead of time.
Cook the meats, boil the meats in pieces in the 2 liters of water with the garlic clove, one onion, the pepper, cumin, and salt for about 45 minutes, until tender.
Add the grains, add the hulled, cracked wheat, beans, fava beans, peas, chuño, and potatoes, and cook until done.
Thicken, add the chochoca and simmer over low heat, stirring constantly, until it thickens. Finish with the oregano and mint.
Make the sofrito and serve, fry the other onion, diced, in the oil until translucent, add the garlic, ají amarillo, and palillo, and let it brown. Serve the patachi with a spoonful of this sofrito.