Peruvian stew

A cream bowl filled with white rice and pork stew

Make this stew from Peruvian restaurant Coya, then try our pisco sour, Peruvian scallops, ceviche and more Peruvian recipes.

Recipe tip: A favourite dish in the Andean region of Ayacucho, Peru, the name puca picante is a combination of the Quechua word for red and Spanish word for spicy. Originally, it was made to nourish communal activities like harvests, or the building of houses and roads. Ají panca is a Peruvian mild chilli paste – buy online from

This Peruvian stew recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon). 

  • 100
  • Total time 1 hours 10 minutes
  • Difficulty Easy


  • skinless pork belly 900g, fat trimmed, cut into bite-sized chunks
  • vegetable oil 1 tsp
  • white onion 1, chopped
  • garlic 3 cloves, minced
  • ají panca paste 8 tbsp
  • tomato 1 medium, peeled and diced
  • ground cumin 1 tsp
  • toasted peanuts 70g, coarsely chopped
  • cooked beetroot 1, peeled and chopped
  • small new potatoes 450g, halved
  • beef stock 475ml
  • white rice and salad, to serve


  • Step 1

    Sear the pork in its own fat, in two batches, in a medium pan over a medium-high heat for 20-25 minutes or until golden brown all over. Remove the meat from the pan and set aside.

    Step 2

    In the same pan, heat 1 tsp of vegetable oil over a medium-high heat and fry the onion and garlic for 7 minutes, then add the ají panca paste with the tomato, stirring continuously. Stir in the cumin and season.

    Step 3

    Put the peanuts, beetroot and 120ml of water in a food processor or blender, and whizz to a purée, then add to the pan with the browned meat, potatoes and stock. Stir well and cook for 20-30 minutes or until the potatoes are soft and the meat tender. Serve with white rice and salad.

Nutritional data

  • kcals 967
  • fat 69g
  • saturates 19.9g
  • carbs 27.8g
  • sugars 9.7g
  • fibre 7g
  • protein 55.1g
  • salt 1.9g

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