Carapulcra

Toast the dried potato.Put the 450 g papa seca in a wide dry pan over medium heat. Stir for 6 minutes until pieces are warmed and lightly fragrant, then transfer to a sieve and rinse. The potato smells lightly toasted without blackening.

Soak and drain.Soak rinsed papa seca in a covered bowl with all 1200 ml measured water in the refrigerator at 4 °C or below for 480 minutes (8 hours), then drain and discard the water. The dried pieces are plumper and can be pressed slightly without falling apart.

Brown the pork.In a large heavy pot heat 40 ml oil over medium-high heat. Add the 750 g pork in two batches, allowing 5 minutes per batch, and move it to a clean plate. Pork cubes have browned edges but are not yet tender or fully cooked.

Cook the red aderezo.Lower heat to medium and cook 175 g onion for 6 minutes, then garlic, 75 g ají panca, cumin, black pepper and salt for 6 minutes, stirring constantly. The onion is translucent and the chilli paste is dark, thick and aromatic.

Braise the soaked potato and pork.Return pork and drained papa seca. Add 900 ml of the listed broth, cover loosely and simmer over low heat for 52 minutes, stirring occasionally. The potato pieces are supple without hard cores and pork is tender to a fork and reaches at least 63 °C.

Stir in peanuts and finish.Add 130 g ground roasted peanuts and the reserved 300 ml broth, stir well and simmer uncovered for 10 minutes. Let the pot stand covered for 3 minutes before serving. The sauce mounds softly on a spoon without becoming a stiff paste.