• (Alan Benson)

Peruvians love their potatoes as they literally have thousands of varieties to choose from. This recipe uses dried potato with an intense, roast potato flavour. Combined with fruity chilli pastes, this hearty stew is one of Peru’s best.






Skill level

Average: 3.5 (62 votes)


  • 400 g dried potatoes (papa seca) (see note)
  • 1 kg boneless pork shoulder
  • 2 tbsp minced garlic
  • 1 tbsp ground cumin
  • 60 ml (¼ cup) red wine vinegar
  • ½ tsp black pepper
  • ½ tsp salt
  • 80 ml (⅓ cup) vegetable oil
  • ¼ cup hot red chilli paste (aji panca) (see note)
  • 2 tbsp yellow chilli paste (aji mirasol) (see note)
  • 250 ml (1 cup) dry white wine
  • 60 ml (¼ cup) port
  • 2 litres (10 cups) beef stock
  • 45 g dry crackers, 
  • 100 g peanuts, lightly toasted
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 30 minutes

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place a large frying pan over medium-high heat. Dry roast the potato flakes for 5 minutes until golden and aromatic. Transfer to a bowl and cover with cold water. Leave to soak for 30 minutes, drain.

Cut 750 g of the pork into 5 cm pieces. Cut the remaining pork into 2 cm pieces. Combine the garlic, cumin and vinegar with the pork and season with salt and pepper. Mix well to combine. Leave to marinate for 30 minutes.

Place a large casserole over medium-high heat. Add the oil and larger pieces of pork and cook, in 2 batches, for 3–4 minutes until evenly browned. Remove with a slotted spoon and set aside. Repeat with the small pieces of pork and remove with a slotted spoon. Reduce the heat to medium and add the hot chilli paste and yellow chillies and cook for 2 minutes, stirring. Add the wine and port, bring to the boil and simmer for 2 minutes before adding the stock. Return to the boil, add the dry crackers, potatoes and pork. Reduce the heat and simmer for 2 hours, stirring occasionally, until the pork and potatoes are tender, adding 250 ml (1 cup) water if the braise appears too thick.

Place the peanuts in a food processor and process until finely chopped. Add the peanuts to the pork, stir to combine and simmer for 2 minutes.

Serve hot with steamed rice.


• Papa seca, aji panca and aji mirasol are available from Latin food stores.


Photography by Alan Benson