Carapulcra

1. Toast the dried potatoes briefly in a dry pan until fragrant and lightly golden, then rinse and soak them in warm water for at least 2 hours until they begin to soften.
2. Cut the pork into bite-sized cubes, season with salt and pepper, and brown them in the oil over medium-high heat for about 6 minutes until coloured on all sides, then remove and set aside.
3. In the same pot soften the chopped onion and garlic, then stir in the aji panca and mirasol pastes and the cumin and cook for about 3 minutes until deeply fragrant.
4. Blend the roasted peanuts with a ladle of stock until smooth, then return the pork to the pot along with the drained potatoes, bay leaf and remaining stock.
5. Simmer gently uncovered for about 45 minutes, stirring often so the potatoes do not stick, until they swell into a thick stew and the pork is tender and fully cooked through.
6. Stir in the peanut paste and the small piece of chocolate, simmer 10 more minutes until rich and glossy, adjust the seasoning, and serve with white rice.

You'll use: Oven · Pan · Large pot · Saucepan · Blender