Fricasé Paceño

Ingredients

• 1.2 kg pork ribs and shoulder, cut into pieces
• 6 tbsp ají amarillo paste
• 8 garlic cloves, minced
• 1 red onion, finely diced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 200 g mote (dried white hominy), soaked overnight
• 10 black chuño, soaked overnight
• 2 litres water
• 60 g dry white breadcrumbs
• 3 tbsp vegetable oil
• 2 tsp salt
• small handful flat-leaf parsley, chopped

Before you cook

• Soak the dried hominy in plenty of cold water overnight.
• Soak the black chuño in a separate bowl of cold water overnight.
• Cut the pork into pieces roughly the size of a matchbox, keeping the bones in.
• Dice the onion finely and mince the garlic.
• Chop the parsley for finishing.

Steps

1. Drain the soaked hominy and put it in a pan with plenty of fresh water.
2. Boil the hominy for 1 hour, until the grains split open and turn chewy-tender, then drain it.
3. Squeeze the soaked chuño hard in your fists to force out the water and rub off any loose skin.
4. Heat the oil in a large pot over high heat and brown the pork in two batches for 6 minutes a batch.
5. Lower the heat, add the onion and garlic and cook for 8 minutes.
6. Stir in the ají amarillo paste, cumin and oregano and fry for 5 minutes until the oil runs bright orange.
7. Return all the pork to the pot, pour in the 2 litres of water and bring it to the boil.
8. Skim the surface clean, then cover and simmer for 1 hour and 15 minutes, until the meat pulls away from the bone.
9. Add the squeezed chuño to the pot and simmer for 20 minutes.
10. Stir in the breadcrumbs and simmer for 10 minutes to thicken the broth very slightly.
11. Season the broth with salt until it tastes bright, hot and savoury.
12. Put a spoonful of the cooked hominy into the base of each deep bowl.
13. Ladle the pork, chuño and plenty of broth over the top.
14. Finish with chopped parsley and serve very hot.