Steps
- Toast 450g of dried Peruvian potatoes in a dry pan over low heat until fragrant. Cool, cover with twice their volume of cold water, and refrigerate overnight. Drain.
- Heat 3 tablespoons of vegetable oil in a heavy pot over medium heat. Sear 300g of diced pork loin and 300g of diced chicken breast until lightly browned.
- Add 1½ cups of chopped red onion, 1 tablespoon of garlic paste, and ¾ cup of ají panca paste. Stir in ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of ground cumin. Cook until the onion softens.
- Add the potatoes and 3 cups of chicken broth. Simmer uncovered over low heat for 1 hour, stirring every 5 minutes, until the potatoes are tender and the chicken reaches 165°F / 74°C.
- Stir in 140g of coarsely ground roasted peanuts and simmer for 10 minutes. Adjust the salt.