Serves 6 to 8
1 lb freeze dried potatoes
2 lb boneless pork meat
3 oz peanuts, toasted and coarsely processed
2 tbsp crushed garlic.
3 tbsp ají panca molido / sundried red aji (chili) paste
2 tbsp ají mirasol / sundried yellow aji (chili) paste
¼ cup red vinegar
1 cup dry white wine
½ teaspoon pepper
1 tablespoon cumin
4 cups chicken bouillon
¼ cup port wine
Brown freeze dried potato in a skillet until golden. Transfer to a bowl and cover with water for 30 minutes approximately. Drain, set on the side.
Cut pork meat into large and small pieces.
Marinate meat in a mixture of vinegar, pepper, cumin, white wine, ají, garlic and salt for approx. 30 minutes.
Heat oil in a large pot. Fry pieces of meat large and small. Pour marinade and cook for 2 minutes.
Add bouillion and freeze dried potato drained. Mix well.
Reduce heat and cook for 1 1/2 hours stirring frequently so that ingredients don't burn and stick on the bottom of the pan. Add chicken stock or water if needed or too thick. Cook for another 1/2 hour until well done.
Before removing from heat, add toasted peanuts and port wine.
Serve with white rice.