Ingredients
Scale
- 250 g shambar wheat or wheat berries (1½ cups)
- 100 g dried bayo beans (½ cup)
- 100 g dried zarandaja beans (½ cup)
- 100 g dried chickpeas (½ cup)
- 100 g dried split peas (½ cup)
- 100 g dried peeled fava beans (½ cup)
- 250 g pork skin, cut into pieces
- 300 g smoked pork ribs, cut into pieces
- 200 g smoked ham or serrano ham, diced
- 3.5 liters water
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 45 g ají panca paste (3 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 5 g ground cumin (2 teaspoons)
- 5 g dried oregano (1 teaspoon)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 20 g fresh mint leaves (½ cup)
- 20 g chopped fresh cilantro (½ cup)
- 120 g toasted cancha corn (1 cup)
- 3 limes, cut into wedges
- 50 g ají limo or rocoto chili paste (⅓ cup), optional