This recipe is from a region called Ayacucho, in the south of Peru. It was almost unkwown some weeks ago until Magaly Solier, the actress from La Teta Asustada (Golden Bear in Berlin Film Festival), talked about it: the film director, Claudia Llosa, met her when she was selling Puka to get money for traveling to Cuzco. Enough! follow the recipe and you’ll get spicy puka for 10 people.

Ingredients:

• 2 1/2 kg (5 1/2 lb) of white potatoes
• 1 kg (2.2 lb) of pork (fried fillets)
• 100 g (3 1/2 oz) of toasted and ground peanuts
• 100 g (3 1/2 oz) of yellow chili/pepper
• 1 tablespoon of ground garlic
• 2 beets in juice
• 1 onion
• 4 cups of pork stock
• 1 bunch of mint
• Pepper
• Cumin
• Salt

Preparation:

Chop the onion and fry with the garlic, yellow chili/pepper, pepper and cumin. When it’s browned, add the beets juice, peanuts, stock and pork. Let it boil.

When it’s boiling, add the potatoes (cut in small pieces) and salt. Mix. If it’s necessary, add a little of stock.

Serve with onion sauce, decorate with mint.

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Tags Technorati: Recipes, Peru, Peruvian Recipes, Pork, Potatoes, Main Courses, Puka Picante, Spicy Puka.
Tags Blogalaxia: Recipes, Peru, Peruvian Recipes, Pork, Potatoes, Main Courses, Puka Picante, Spicy Puka.