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Carapulcra

Name: Carapulcra
Prep time: 25 min
Cook time: 90 min
Yield: 6
Ingredients: 1 lb dried potatoes (papa seca) or 2 lbs fresh russet potatoes as a substitute; 1 1/2 lbs pork shoulder, cut into 1-inch cubes; 3 tbsp aji panca paste; 1 tbsp aji amarillo paste; 1 large onion, finely chopped; 4 cloves garlic, minced; 1/2 cup ground peanuts; 1 oz dark chocolate (85%), chopped; 2 cups pork or chicken stock; 1 tsp ground cumin; 1/2 tsp ground cloves; 3 tbsp vegetable oil; 4 cups cooked white rice, for serving; 1 1/2 tsp salt and 1/2 tsp black pepper

An ancient Afro-Peruvian stew of dried potatoes, pork, chiles, and peanuts, slow-simmered into a dark, earthy, almost chocolaty gravy.

⏱ 25 minPrep time

🔥 1 hr 30 minCook time

🍽 6Servings

🏷 DinnerCategory

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Carapulcra comes from the Ica region’s Afro-Peruvian kitchens, where pre-Hispanic dried potatoes were rehydrated and stewed with pork, aji panca, and a surprising touch of chocolate. It is a dish of deep, smoky complexity that tastes like nothing else in Peruvian cooking.

Dried potatoes, slow fire, deep flavor

The rehydrated potatoes turn dense and silky, absorbing a dark, savory gravy that is smoky, gently spicy, and faintly bitter-sweet from the chocolate. Served over rice, it is rustic, intense, and utterly distinctive.

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Step by stepInstructions

If using dried potatoes, soak them in warm water for 2 hours, then drain; if using fresh, peel and cut into 1/2-inch cubes.
Season the pork with salt and pepper and brown it in the oil in a large pot over medium-high heat for 4 to 5 minutes; remove and set aside.
In the same pot, cook the onion for 5 minutes until soft, then add the garlic, cumin, cloves, and both aji pastes and cook 2 minutes.
Return the pork to the pot with the potatoes, stock, and 1 teaspoon of salt, and bring to a boil.
Cover and simmer for 45 minutes, then uncover and simmer for 30 minutes more, until the potatoes are tender and the gravy is dark and thick.
Stir in the ground peanuts and the chocolate, and cook for 5 more minutes until the sauce is glossy and rich.
Season to taste and serve hot over white rice.

💡 Chef tips & storage

Papa seca (dried potato) is sold in Latin markets; rehydrate it well or the texture stays tough. Carapulcra keeps 4 days refrigerated, and like most stews it tastes even better reheated.

Recipe details

Prep25 min

Cook1 hr 30 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Carapulcra

Dried potatoes, slow fire, deep flavor

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Carapulcra

Dried potatoes, slow fire, deep flavor

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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