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Pachamanca a la olla
Pot-steamed meats with potatoes
Pachamanca a la olla — Andean pot-steamed pork, lamb and chicken with huacatay, potatoes and beans
In the highlands around Huancayo and Ayacucho, families mark harvests and saints' days by burying marinated meats, potatoes, sweet potatoes, broad beans and humitas under hot stones and earth for a pachamanca, an 'earth pot'. City cooks get close to it with a heavy pot: the same green marinade of huacatay (black mint), chincho, ají and garlic, layered with meats and roots and steamed in their own juices under banana or corn leaves. Chef's tip: layer the hardest things lowest, potatoes on the bottom and chicken nearest the lid, just as the stones are packed in the field.
- Total time
- 135 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the green marinade
- 3 tbsp huacatay (black mint) pasteor 15 g fresh mint + 15 g coriander + 1 tbsp tarragon
- 2 tbsp ají amarillo paste
- 8 cloves garlic
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ¼ cup white wine vinegar
- 4 tbsp vegetable oil
- 2 ½ tsp salt
- 1 tsp ground black pepper
For the pot
- 1 ⅓ lb pork shouldercut into 6 pieces
- 1 ⅓ lb lamb shoulder or neck chopsin 6 pieces
- 6 chicken thighs, bone inabout 900 g
- 8 medium potatoesscrubbed, skin on
- 2 sweet potatoescut into thick rounds
- 3 corn on the cobhalved
- 4 banana leaves or corn husks (optional)to cover; or baking paper
- 1 cup water
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Method
0/8 doneStep 1: Blend 3 tbsp huacatay (black mint) paste, 2 tbsp ají amarillo paste, 8 cloves garlic, 1 ½ tsp ground cumin, 1 tsp dried oregano, ¼ cup white wine vinegar, 4 tbsp vegetable oil, 2 ½ tsp salt and 1 tsp ground black pepper into a thick green paste.
3 minStep 2: Rub the paste all over 1 ⅓ lb pork shoulder, 1 ⅓ lb lamb shoulder or neck chops and 6 chicken thighs, bone in in a large bowl. Cover and marinate in the fridge for at least 4 hours, or overnight.
10 minStep 3: Take the meat out 30 minutes before cooking. Heat a large, heavy casserole (at least 7 litres) over a medium heat and pour in 1 cup water.
30 minStep 4: Lay 8 medium potatoes in the bottom, then 2 sweet potatoes. Add the pork and lamb, then 3 corn on the cob and 10 ½ oz broad beans in their pods, or podded broad beans, and put the chicken on top. Spoon any marinade left in the bowl over everything.
5 minStep 5: Cover the top with 4 banana leaves or corn husks, if using, then the lid. If the lid is loose, seal it with foil so no steam escapes.
3 minStep 6: Cook on a low heat for 1 hour 30–45 minutes, without lifting the lid for the first hour. Common mistake: high heat; the bottom layer scorches before the meat is tender. You should hear a gentle bubbling, not a roar.
100 minStep 7: Check doneness: the pork and lamb should pull apart with a fork, the potatoes should be tender to the centre and the chicken should read 165°F/165 °F at the bone. If not, cover and cook for 15 minutes more.
Step 8: Rest, covered, for 5 minutes, then lift everything onto a large platter, spoon over the pot juices and serve with green ají sauce or salsa criolla.
5 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 58 g
- Carbs
- 58 g
- Fat
- 34 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pachamanca a la olla take?
- About 135 minutes in total: 30 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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