¼ cup Olive oil/ divided
2 pounds pork/ trimmed of fat/cut into bite sized pieces
4 cloves garlic/ minced
1 medium yellow onion/diced
1 teaspoon aji Amarillo*
½ teaspoon cumin
1 teaspoon aji panca*
4 cups beef stock
¼ teaspoon anise seed
Pinch or 1/8 teaspoon ground cloves
1 cinnamon stick
½ cup dry red wine
1 ½ pounds purple potatoes/unpeeled ½" slices
Sea salt if desired
Freshly ground pepper
1 teaspoon aji panca*
4 cups beef stock
¼ teaspoon anise seed
Garnish:
½ cup roasted peanuts/chopped
Cilantro/ chopped
Serves 4
In a large pot, heat 2 tablespoons Olive Oil. Brown the meat, then remove, set aside.
In same pot, make the ‘Sofrito’ by sautéing the garlic, onion, aji Amarillo, cumin, and aji panca in remaining 2 tablespoons Olive Oil. When onions are soft add Beef stock, anise seed, ground cloves, cinnamon stick, wine, potatoes and browned meat; stir.
Cover and bring to boil then reduce to simmer. Cook 2 hours (longer if needed), uncover last 45 minutes to reduce.
When serving, remove cinnamon stick. Garnish plates with peanuts and cilantro.
*These can be found in Latino Grocery Markets along with other Peruvian foods.
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