Bolivian fricasé
Slow-cooked pork with hominy and some rather unique potatoes. This Bolivian fricasé is sure to warm your insides.
  1. Heat the oil in a large saucepan or soup pot over medium high. Sear the pieces of pork on both sides, until golden. Remove and set aside.
  2. Toss in the chopped onion, chopped red pepper and garlic into the same pot. Sauté for 5 minutes, stirring frequently, then add the cumin and black pepper. Return the seared pork to the pot of sautéed onions. Add the ají amarillo and ají panca, water, oregano and salt. The water should cover the pork, so if it doesn’t, add some more.
  3. Bring to the boil, give it a good stir, then reduce to a gentle simmer. Partially cover the pot with a lid and allow it to cook for 1 hour.
  4. Add the soaked and drained chuño (or chats), stir well and continue cooking for another hour; stirring occasionally. You want the meat nice and tender. When it’s done, stir through the breadcrumbs, check for seasoning, then turn off heat.
  5. Serve topped with a scoop of cooked hominy.
How to make chuño at home
  1. This is how I made mine at home – using 9 medium red-skinned potatoes. It took about 1 week to get them to dried form. It was summer and the outside temperature varied from 20-30°C each day.
  2. Freeze the potatoes overnight. The next morning put into a basket or on a tray and leave in the sun all day (8-9 hours). The potatoes are already starting to soften. Freeze again overnight.
  3. Put the potatoes outside again all day. It was partially cloudy on the 2nd day, so they got less sun. At the end of the day the potatoes are softer and liquid started to seep out from them, so I squeezed as much of the liquid out without squashing them. This is when I took the first photo of them (top left) showing one that hadn’t been squeezed. Freeze again overnight.
  4. Following day was overcast all day so rather than put them outside, I put them in my oven at a temperature of 35°C – for 7 hours. They’re getting quite soft and wrinkled at this stage. Froze them overnight.
  5. Another overcast day so back into the 35°C oven they went for 7 hours. I rubbed the skins off and put them back into the oven for 2 hours, took the 2nd photo (top right) and froze them overnight.
  6. Another overcast day, another 7 hours in a 35°C oven, then into the freezer overnight.
  7. The sun was out the next day so out they went for 7-8 hours. They’ve shrunk quite a bit, they’re firm, quite dry and no longer soft. And they’re done, as you can see in the bottom photo.
Recipe Notes

If using dried hominy, soak it overnight and then boil it in salted water until cooked. If using tinned, drain and rinse well before using.