Fricasé PaceñoPork and Hominy Soup

Name: Fricasé Paceño (Pork and Hominy Soup)
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Bolivia
Ingredients: 750 g Pork Shoulder (cut into large pieces); 35 ml Vegetable Oil; 180 g Onion (finely chopped); 12 g Garlic (crushed); 55 g Ají Amarillo Paste; 4 g Paprika; 4 g Cumin Powder; 1100 ml Pork Stock; 400 g Hominy; 120 g Freeze-Dried Potato (rinsed); 12 g Salt; 2 g Black Pepper; 15 g Fresh Parsley (finely chopped)

Fricasé paceño is a La Paz-style pork soup or stew with yellow chile and hominy. This version also includes chuño for a hearty highland-style bowl.

Prep

20m

Cook

1h 35m

Serves

Estimated

Nutrition

Per serving

801kcal

Calories

48g

Protein

46g

Fat

46g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

750g
Pork Shoulder (cut into large pieces)
35ml
Vegetable Oil
180g
Onion (finely chopped)
12g
Garlic (crushed)
55g
Ají Amarillo Paste
4g
Paprika
4g
Cumin Powder
1.1l
Pork Stock
400g
Hominy
120g
Freeze-Dried Potato (rinsed)
12g
Salt
2g
Black Pepper
15g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft.
02
Add the garlic, ají amarillo paste, paprika, and cumin powder. Stir until fragrant and evenly mixed.
03
Add the pork shoulder and cook until the outside is no longer raw.
04
Pour in the pork stock and bring to a gentle simmer at 95°C (203°F). Cook until the pork begins to soften.
05
Add the hominy and the freeze-dried potato. Continue simmering at 95°C (203°F) until the pork is fully tender and the chuño has softened into the broth.
06
Season with salt and black pepper.
07
Serve the soup very hot, finished with fresh parsley.

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