Peruvian Pebre Arequipeño

Pebre is a hearty broth from Arequipa made with hen or lamb loin, with cecina, potato, yuca, white chuño, chickpeas, and rice, scented with mint and oregano.

It’s one of the traditional broths of Arequipa’s picanterías.

Peruvian Pebre Arequipeño

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• Author: Recetas123
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian preparation featuring carne de cordero, chuño y ají, adapted for a home kitchen with clear measurements.

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Ingredients

• 6 pieces of hen or lamb loin
• 100 g cecina (cured meat)
• 1 celery stalk
• 1 leek
• 1 turnip
• 1 medium carrot
• 2 garlic cloves
• Water, as needed
• ½ onion
• 1 tablespoon of ground garlic
• 2 tablespoons of ají amarillo
• 6 medium pieces of yuca
• 6 potatoes
• 6 or more white chuños (freeze-dried potatoes), soaked
• ½ cup of chickpeas, peeled and soaked
• ½ cup of rice
• 1 sprig of mint (hierbabuena)
• Oregano
• Salt and pepper, to taste
• Oil
• 6 pieces of tender corn (optional)

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Preparation

1. Make the broth, in a pot of hot water, add the meat, celery, leek, turnip, the carrot peeled and cut into long pieces, the cecina, and the two garlic cloves; season with salt and pepper and cook for about 30 minutes. Strain the broth and set it aside with the meat.
2. Make the base, peel and finely chop the onion. In another pot with a little oil, brown the onion and ground garlic for about two minutes, add the ají amarillo, and cook one more minute.
3. Cook the pebre, pour in the reserved broth; when it boils, add the corn and the peeled yuca and cook for about 5 minutes. Add the peeled potatoes cut in half, the chuño split in two, the chickpeas, and the meat.
4. Finish, after 5 minutes of boiling, add the rice and mint, adjust the salt, and cook until the potatoes are tender. Sprinkle with oregano and serve hot.

Tips

• Soak the white chuño and chickpeas ahead of time.
• Add the rice at the end so it doesn’t fall apart.
• Add the mint and oregano at the end to keep their aroma.

Traditional variations

• It can be made with hen or lamb loin; the corn is optional.

How to serve

Serve the pebre piping hot, with a piece of meat, potato, yuca, and chuño in each bowl.

Recommended pairings

• Ground rocoto
• Arequipa bread

Did you know?

In Arequipa, pebre is part of the tradition of picantería broths.