Peruvian Pot
Pachamanca
An ancient Andean feast where meats, potatoes, corn, and fava beans are slow-cooked underground on hot stones. The name means 'earth pot' in Quechua.
Ingredients
Instructions
- 1
Prepare the marinade by mixing huacatay paste, aji panca paste, garlic, cumin, salt, and oil. Rub generously into the pork and chicken. Marinate for at least 4 hours or overnight.
- 2
Dig a pit about 60cm deep. Build a fire in the pit and heat large river stones until they are extremely hot, about 2 hours.
- 3
Layer the ingredients on the hot stones: first the meats, then potatoes, corn, and fava beans. Place chincho herbs between layers.
- 4
Cover everything with banana leaves, wet burlap sacks, and then a thick layer of earth. Cook for approximately 2-3 hours.
- 5
Carefully uncover the pit. Remove the earth, sacks, and leaves. Serve the meats and vegetables together on large platters with salsa criolla.
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