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This hearty Bolivian Fricasé de Cerdo is a rich pork stew featuring tender pork, a spicy yellow aji pepper broth, and the unique texture of chuño (freeze-dried potatoes) alongside fresh potatoes. It's a comforting and flavorful dish perfect for a satisfying dinner.
Season the pork cubes generously with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides, about 5-7 minutes per batch. Remove the pork and set aside.
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ají amarillo paste, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring constantly, until fragrant.
Return the browned pork to the pot. Pour in 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the pork is tender.
Add the rehydrated chuño and quartered fresh potatoes to the stew. Increase heat to medium-low, cover, and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.
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