📝 About This Recipe
Hailing from the historic city of Ayacucho in the Peruvian Andes, Puca Picante is a vibrant, earthy stew that derives its name from the Quechua word 'Puca,' meaning red. This soul-warming dish features tender potatoes and succulent pork bathed in a rich, velvety sauce made from roasted peanuts, spicy ají panca, and the deep crimson hue of beets. It is a masterful balance of smoky heat and nutty sweetness, representing the resilient and colorful spirit of Andean highland cuisine.
🥗 Ingredients
The Meat and Potatoes
- 1.5 lbs Pork shoulder or belly (cut into 1-inch cubes)
- 2 lbs Yukon Gold or Papa Amarilla (peeled and cut into 1-inch cubes)
- 3 tablespoons Vegetable oil
- to taste Salt and Black Pepper
The 'Puca' Red Sauce
- 1 large Red Onion (very finely minced)
- 2 tablespoons Garlic paste (freshly mashed)
- 1/2 cup Ají Panca paste (mild, smoky Peruvian red chili paste)
- 1/2 cup Toasted Peanuts (finely ground or blended with a little water)
- 2 medium Beets (boiled until soft and blended into a smooth puree)
- 1 teaspoon Cumin (ground)
- 2-3 cups Pork or Chicken stock (low sodium)
For Serving and Garnish
- 3 cups White Rice (cooked, fluffy)
- 3 pieces Hard-boiled egg (halved)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 cup Salsa Criolla (red onion and lime salad)
👨🍳 Instructions
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1
Season the cubed pork generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
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2
Sear the pork in batches until golden brown on all sides. Remove the meat from the pot and set aside, leaving the rendered fat behind.
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3
Lower the heat to medium. Add the finely minced onion to the pot. Sauté for about 5-8 minutes until translucent and starting to caramelize.
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4
Stir in the garlic paste and cumin. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the ají panca paste. This is the 'aderezo' stage; cook the paste with the onions for 5-7 minutes, stirring constantly, until the oil starts to separate from the paste.
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6
Pour in the blended beet puree and the ground toasted peanuts. Stir well to combine into a thick, dark red base.
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7
Return the browned pork to the pot and add the cubed potatoes. Pour in enough stock to just cover the ingredients.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes.
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9
Check the potatoes; they should be fork-tender but not falling apart. The sauce should be thick and coat the back of a spoon. If too thick, add a splash more stock.
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10
Taste the stew and adjust the salt. The peanuts and beets add sweetness, so ensure there is enough salt to balance the flavors.
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11
Let the stew rest for 5 minutes off the heat to allow the flavors to meld together beautifully.
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12
Serve a generous portion of the stew alongside fluffy white rice. Garnish with half a hard-boiled egg and a sprinkle of fresh parsley.
💡 Chef's Tips
For the most authentic flavor, toast whole raw peanuts in a dry pan before grinding them; this releases essential oils that define the dish. If you cannot find ají panca paste, you can substitute with a mix of mild paprika and a touch of chipotle for smokiness, though the flavor profile will shift slightly. Don't rush the 'aderezo' (the onion and chili base); cooking it slowly until it darkens is the secret to deep Andean flavors. Use a waxy potato like Yukon Gold if you prefer the cubes to stay distinct, or a starchy potato if you like the sauce to be extra thick and creamy. Always wear gloves when peeling the boiled beets to avoid staining your hands bright red!
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (marinated red onions with lime and cilantro) to provide a bright, acidic contrast to the rich stew. A cold glass of Chicha Morada (Peruvian purple corn drink) is the traditional and perfect non-alcoholic pairing. For an extra protein boost, some regions serve this with a small piece of fried pork skin (chicharrón) on top. Pair with a crisp Pilsner-style lager to cut through the creaminess of the peanut sauce. Always serve with a side of white rice to soak up every drop of the delicious red sauce.