Yield: 8


  • 1Lb. Freeze-dried potato – “Papa-seca”
  • 3 tablespoons vegetable oil
  • 1 Lb. pork loin or pork belly 2×2’
  • 1 Lb. chicken breast or thighs 2×2’
  • 1 ½ cups small diced red onion
  • 3/4 cup Peruvian red pepper paste or ají panca
  • ¼ cup Peruvian yellow pepper paste
  • 2 tablespoon garlic paste or minced
  • ½ teaspoon cumin
  • Spice sachet:
  • 6 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 3 cups chicken stock
  • ¾ cup roasted peanuts roughly chopped
  • 1 Sublime chocolate chopped
  • ½ cup Port wine
  • Salt and ground black pepper to taste
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  1. The day before preparing the stew, roast the “Papa-seca” over low heat for a few minutes without adding any oil, and let it cool.
  2. Transfer the papa-seca to a large bowl, cover it with double its volume in cold water and leave to soak overnight at room temperature.
  3. The day of preparing the stew, sear the diced chicken and pork in a pot over medium heat for a few minutes.
  4. Add the onion and cook until soften. Incorporate red and yellow pepper pastes and garlic and cook for about three minutes. Add cumin salt and pepper.
  5. Place the spice sachet in the middle of the pot. S
  6. Strain the papa-seca and add along with the chicken stock, leaving it to simmer for 40 minutes to one hour over a low heat without the lid, stirring every 5 to 10 minutes.
  7. After an hour or so (or when the papa-seca is fully cooked), add the chocolate, Port, and peanuts. Mix everything and taste if it needs more salt and add it if necessary.
  8. Serve hot with either boiled yuca (cassava) or white fluffy garlicky rice.