4 lb pork meat, cut in medium size pieces
2 onions, finely chopped
2 garlic cloves, minced
¼ cup vegetable oil
1 fresh red pepper, seedless, cut julienne
1 cup cilantro leaves, blended with very little water
1 beef bouillon cube dissolved in ½ cup hot water
1 cup dry white wine
1 bottle of beer
1 tablespoons ají amarillo fresco / fresh yellow aji (chili) blended
8 medium-size golden potatoes, peeled and cut in half
1 carrot, diced
1 cup fresh peas
Wash and blend cilantro leaves with enough water to obtain a thick puree.
Season pork with salt and pepper. Heat oil in a heavy bottom pan, saute garlic, onions and aji. Add pork meat browning it evenly.
Add blended cilantro, peas and diced carrot. Cook stirring for 3 minutes. Add bouillon, wine, beer and red pepper. Season. Stir and combine all ingredients well, cover pan and bring to a boil. Lower heat and simmer until meat is halfway cooked. Add potatoes and continue cooking. If potatoes are cooked before meat, remove from pan to prevent them from breaking. Keep them warm until ready to use. Continue cooking, uncovered, until liquid evaporates and sauce thickens.
Return potatoes to pan, correct seasoning.
Serve with white rice, and fresh blended yellow aji on the side.