Pork and Potato Stew
1 1/2 lbs. pork loin, cut into ¾” cubes
2 cups papa seca (dried potatoes) soaked in stock*
2 cups chicken stock, or as needed
4 tbs. Canola oil
1 large onion, small dice
4 garlic cloves, minced
2-3 hot yellow aji (peppers), chopped, or dried*
1/2 tsp. ground cumin
1/2 tsp. oregano
1/8 tsp. ground cloves
½ cup dry white wine
Kosher salt and freshly ground black pepper
½ cup roasted peanuts, finely ground in food processor
3 hardboiled eggs, sliced
Black or green olives
Heat the oil in a heavy pan. Add the pork, season, and brown on all over, about 5-8 minutes. Transfer to a plate. Set aside.
Lower the heat and stir the onion into the oil in the pan. Cook until translucent, about 3-5 minutes. Add the garlic, cumin, oregano and cloves, and cook for 1 minute more. Add the hot pepper puree and the wine and cook for 1 minute. Add the potatoes, stir and cover the pan. Cook for 3 minutes. Add the peanuts and stock. Bring to the boil, and simmer gently for 20-30 minutes.
Return the pork to the pan and bring to the boil. Lower the heat, replace the lid and simmer for 6-8 minutes, until the meat is fully cooked and tender. The sauce should be medium thick. Add a little more stock, if necessary.
Arrange the stew on a heated serving platter and garnish it with the hardboiled egg slices and olives.
*Papa seca is available in Latin markets and should be toasted in a skillet or roasted in the oven to bring about a nutty flavor prior to soaking. Soak in hot chicken stock to accelerate process, about 2 hrs.
Aji yellow peppers can also be found in Latin markets under the name aji mirasol in dry form. Or preferably look for fresh aji peppers, core, devein and chop finely.