Can I make this fricasé in a slow cooker?
Yes, after browning the pork and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the hominy during the last hour.
DINNER
Bolivian Fricasé: Pork and Hominy Stew with Aji Panca
This hearty Bolivian Fricasé features tender pork and plump hominy simmered in a rich, spicy broth flavored with aji panca. It's a comforting and flavorful stew perfect for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
02
Heat 1 tablespoon of vegetable oil in a large 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.
03
Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add the minced garlic, aji panca paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring constantly, until fragrant.
04
Return the browned pork to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is very tender.
05
Stir in the drained and rinsed hominy. Continue to simmer, uncovered, for another 20 minutes to allow the flavors to meld and the stew to thicken slightly. Taste and adjust seasoning if needed.
06
Serve hot, garnished as desired.
About This Recipe
This hearty Bolivian Fricasé features tender pork and plump hominy simmered in a rich, spicy broth flavored with aji panca. It's a comforting and flavorful stew perfect for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can brown the pork bone-in and remove the bone before cubing. If you prefer a thicker stew, mash a small portion of the hominy against the side of the pot before stirring it in.
Easy Substitutions
If aji panca paste is unavailable, you can substitute with a blend of smoked paprika and a pinch of cayenne pepper for a similar smoky, mild heat. Beef can be used instead of pork shoulder. Fresh hominy can be used, but will require longer cooking time.
Storage & Reheating
Store leftover fricasé in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed.
Serving Suggestions
Serve Bolivian Fricasé with a side of fluffy white rice to soak up the delicious broth. A sprinkle of fresh chopped cilantro or parsley adds a nice touch of freshness. For an authentic Bolivian experience, serve with a fried egg on top and a side of boiled potatoes.
Common Mistakes
Overcooking the pork initially can make it tough; brown it just until golden. Not simmering long enough will result in tough pork; ensure it's fork-tender before adding hominy. Skipping the aji panca paste will significantly alter the authentic flavor profile. Not seasoning the pork before browning can lead to bland meat.
Frequently Asked Questions
Is aji panca very spicy?
Aji panca is known for its mild heat and smoky, fruity flavor, not intense spiciness. It's generally considered to have a heat level similar to paprika.
Can I freeze Bolivian Fricasé?
Yes, this stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
MORE TO KNOW
Aji panca is a mild, smoky Peruvian chili pepper that is fundamental to the authentic flavor of Bolivian Fricasé. While it provides a deep, earthy flavor, it is not overly spicy. If you're new to aji panca, start with the recommended amount and adjust to your preference. The long simmering time is crucial for tenderizing the pork and allowing the flavors to fully develop, so do not rush this step.
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