Ayacucho Red Pork and Peanut Stew (Puca Picante)
Puca picante Say it: POO-kah pee-KAHN-teh
Puca picante is a hearty pork stew from the Ayacucho region of Peru, named for its deep red color and gentle chile heat. Chunks of pork and yellow potatoes simmer in a thick sauce of aji panca, ground peanuts, and beet, which gives the dish its characteristic hue. It is a beloved home and market meal, usually served with white rice. The flavor is smoky, nutty, and savory, with just enough spice to warm you through; the peanuts make the sauce rich and velvety.
Ayacucho Red Pork and Peanut Stew (Puca Picante)
Puca picante
Pronounced POO-kah pee-KAHN-teh
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Level
- Medium
Also egg-free.
Allergens: contains peanuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew
To serve
Method
Pat the pork dry and season with 1 tsp of the salt and the pepper. Heat the oil in a heavy pot over medium-high heat. Brown the pork in batches for 6-8 minutes, turning until browned on all sides, then transfer to a plate.
Lower the heat to medium and add the onion. Cook for 6-8 minutes, stirring, until soft and translucent. Add the garlic and cook for 1 minute more, until fragrant.
While the onion cooks, blend the beet, ground peanuts, aji panca paste, aji amarillo paste, cumin, oregano, and 1 cup (240 ml) of the water or stock until smooth.
Pour the beet mixture into the pot and cook, stirring often, for 5-7 minutes, until the sauce thickens and darkens slightly. Add the bay leaf.
Return the pork and any juices to the pot, then add the remaining 5 cups (1.2 L) water or stock. Bring to a gentle simmer, cover partly, and cook for 35-40 minutes, until the pork is tender.
Add the potatoes and simmer uncovered for 20-25 minutes, until the potatoes are fork-tender and the sauce coats a spoon. Stir occasionally so the stew does not stick.
Remove the bay leaf. Taste and adjust the salt, adding a splash of water if the stew is too thick. Serve hot over white rice, scattered with cilantro and with lime wedges on the side.
Regional variants
Some cooks use chicken or lamb in place of pork, and a few add a splash of vinegar for tang; the red color and peanut-thickened sauce remain the signature.
Cook's notes
- Toast and grind the peanuts shortly before cooking; fresh peanut butter-rich flavor is key to the sauce.
- If using dried aji panca chiles, soak them in hot water for 20 minutes, then blend with a little soaking liquid until smooth.
- The stew thickens as it sits; reheat with a little water or stock to loosen it without diluting the flavor.
Serve with
Steamed white rice, lime wedges, and fresh cilantro; in Ayacucho it is often enjoyed with chicha morada or a cold beer.
Make ahead and storage
Cool, cover, and refrigerate for up to 3 days; reheat gently with a splash of water. It freezes well for up to 2 months.
