Pachamanca recipe: tips to prepare it at home without losing tradition

We do not have to leave home to enjoy a Peruvian delicacy like the pachamanca to the pot, because with all the ingredients at hand we can make it in a common pot or, if you have, a clay pot on the same kitchen. The main ingredient is chincho, an aromatic herb that you get in the market and it is very inexpensive. Learn here the tips and the precise steps to surprise at home and maintain the tradition.

INGREDIENTS

• A cup and a half of whole chincho
• A cup and a half of whole huacatay
• 1 kilo of pork meat
• 1 kilo de papa huairo
• 1/2 kilo of yellow or purple sweet potato
• 2 corn
• 10 tablespoons of aji mirasol
• 10 tablespoons of ají panca
• 3/4 of cup of chicha de jora
• 1 tablespoon of salt
• 1/2 teaspoon pepper
• 1/2 teaspoon of cumin
• Vegetable oil

PREPARATION

Remove the leaves from the chincho and the huacatay, wash and drain. Blend the chincho leaves with the huacatay, the green hot pepper (optional) without seeds and without veins with a drizzle of vegetable oil. Reservation. Chop up the meat you decide to use. I opted for pork, but it could be beef, veal, chicken, or use as many as you want at the same time. In a large bowl, season your meat with your huacatay and chincho smoothie, ají panca, ají mirasol, chicha de jora, salt, pepper and cumin. Let it marinate for at least 2 hours, preferably overnight, refrigerated and covered, so it will take on a rich flavor.

Take the pot that you are going to use and place corn on the bottom as a base, the idea is that the food that you will introduce does not touch the bottom of the pot. On top, put some corn pancas and first place the meat, then the corn, the potatoes, the sweet potato and on top the beans well washed with the skin. You will add the liquid from the macerated meat on top of the whole preparation and cover with corn pancas. Cover the pot and bring to the fire.

Important: This cooking is very slow, it must be at a minimum heat for approximately one hour. You have to keep checking until you verify that the meat is cooked.