The Exotic Kitchens of Peru/Copeland Marks 1999

Fricassee of Pork (Fricase de Chancho)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 teaspoons cumin 2 to 3 teaspoons dried yellow aji chili powder, to taste 1/4 teaspoon pepper
1/4 teaspoon turmeric 5 cloves garlic, sliced 16 cups (4 quarts) water
5 pounds pork, shoulder or back, including bonw, cut through bone into 8 pieces 1/2 cup plain dry bread crumbs 2 teaspoons salt, or to taste
1 tablespoon red wine vinegar



1 In a processor grind together the cumin, aji powder, pepper, turmeric, and garlic. Set aside.
2 Bring the water to a boil in a large pan. Add the pork and ground seasonings and cook over moderate heat for 15 minutes. Add the bread crumbs and salt and mix well. Cook, covered, for 1-1/2 hours (or more), until the meat is soft. Stir in the wine vinegar. The fricassee will develop a thick sauce, but if it is too thick, add a small amount of boiling water.
3 Serve hot, with white rice and white or yellow corn kernels. It can also be served, if preferred, with boiled potatoes.

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