Ingredients

• 1/2 kg dried potato
• 6 pieces pork belly, 150 g each
• 1 1/2 cups diced onions
• 1 tablespoon minced garlic
• 3/4 cup ground panca chili pepper
• 1/2 teaspoon cumin
• Chicken broth

• 6 cloves
• 1 cinnamon stick
• 150 g. roasted peanuts, blended up
• 1/2 cup port
• Oil
• Salt, pepper and cumin

Method

Roast the dried potato in a frying pan or pot over medium heat for a few minutes. Remove from the heat, allow to cool and wash. Place the dried roasted potato in a bowl and cover it with water to twice its volume. Let it soak overnight to rehydrate. Drain and set aside. Brown the chunks of pork belly in a frying pan with oil over medium heat for a few minutes. Remove the pork belly and add the onion, garlic and ají pepper and season with pepper and cumin. Cook for a few minutes.

Add the dried potato, pork belly, as much chicken broth as needed, cloves and cinnamon stick. Simmer uncovered and stir occasionally for an hour. When the potatoes are cooked, add the peanuts and port wine. Season with salt, mix and let it cook for 10 more minutes. Remove from heat and serve the carapulcra with white rice or boiled yuca (cassava).