Fricasé Paceño de Cerdo

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Calories: Approx. 550 per serving

Macros: Proteins: 40g, Fats: 30g, Carbohydrates: 30g

Cooking time: 2 hours 15 minutes

Recipe ingredients:

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Categories: Bolivian Cuisine, Pork Recipes, Comfort Foods, Spicy Foods, Savory Meals

About

A traditional Bolivian dish from La Paz, featuring tender pork in a spicy and savory broth, offering a warm cultural experience from Bolivia.

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Bolivian Traditional Fricasé Paceño de Cerdo

waivio_hivecooking424.3018 hours ago3 min read

Explore the vibrant flavors of Bolivia with this traditional Fricasé Paceño de Cerdo, a spicy and savory national dish hailing from La Paz. Known for its rich broth and tender pork, this recipe offers a taste of Bolivian culture that will warm your soul. With optional enhancements using bell pepper, this recipe caters to those looking to enjoy a true culinary adventure.

Ingredients

🥩 1 kg pork ribs or shoulder fresh from a local butcher
🌶️ 2 red bell peppers optional for enhanced flavor
🧄 5 cloves garlic minced
🧅 1 large onion finely chopped
🌿 1 tablespoon dried oregano
🌶️ 1 tablespoon Bolivian ground chili pepper aji amarillo
🧂 1 tablespoon sea salt
🌾 1 teaspoon ground cumin
🍲 1 liter beef broth Knorr® or similar
🥔 4 large potatoes peeled and quartered Yukon Gold or equivalent
🌽 2 corn ears husked and cut into thirds

Instructions

1- Prep the Meat:

Rinse the pork under cold water, pat dry with paper towels, and cut into large chunks if using a shoulder. Set aside.

2- Make the Base:

In a large pot such as a Le Creuset® Dutch oven, heat a drizzle of oil over medium heat.
Add the onion and garlic, sautéing until the onion is translucent.

3- Season the Pork:

Add pork pieces, oregano, cumin, sea salt, and Bolivian ground chili pepper to the pot.
Stir well to coat the meat with spices.

4- Simmer the Broth:

Pour in the beef broth, bringing the mixture to a gentle simmer.
Cover partially and cook over low heat for about 1 to 1.5 hours or until the pork becomes tender.

5- Cook Vegetables:

Once the pork is nearly done, add the potatoes and corn to the pot.
Simmer until the vegetables are cooked through, about 20-30 minutes.

6- Final Touches:

If using bell peppers, chop them roughly and add them to the pot in the last 10 minutes of cooking for a flavor boost.

7- Serve:

Once everything is perfectly tender and the flavors have melded nicely, your fricasé is ready.
Serve hot with an extra sprinkle of oregano for garnish.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4-6
Calories: Approximately 550
Proteins: 40g
Fats: 30g
Carbohydrates: 30g
Equipment: