Chajcho is a delicious pork dish typical of the Bolivian valleys. It is made with seasoned pork pieces cooked slowly in a mixture of chicha and chuño, creating a unique and traditional flavor that delights those who taste it.
Chajcho is a traditional Latin American dish that has a unique flavor. It is a blend of fresh, seasoned ingredients that captivate everyone who tries it.
It can be enjoyed on any occasion, whether at a family meal or a casual gathering with friends.
Chajcho
Ingredients
1 ½ kilogram of Pork meat (knots or leg)
1 ½ pound of Soaked and peeled chuño
1 kilogram of Keni dried chuño
4 Large potatoes
5 Onion tails
6 Red chili pods
3 tablespoons of Ground red chili
Salt
2 tablespoons of Oil
2 teaspoons of Whole peppercorns
2 teaspoons of Whole cumin
4 Garlic cloves
Preparation
Step 1 : Any preparation involving dried chuño should be soaked in warm water overnight.
Step 2 : The next day, peel and wash the chuño several times, squeezing it with your hands until the water runs clear.
Step 3 : Boil it in cold or warm water with onion tails and salt.
Step 4 : In a mortar, grind the seasonings with a little water until a purée is obtained, then set aside.
Step 5 : Cut the pork knots into two pieces or the leg into portions and wash thoroughly.
Step 6 : With half of the freshly ground seasonings, marinate each piece of meat and season with salt, then let rest for 15 minutes.
Step 7 : In a pressure cooker with boiling water, cook the meat until the skin is tender.
Step 8 : Meanwhile, wash the chili pods, seed them, and roast three over the embers. Then, grind them in a mortar with the remaining chili pods and mix with the rest of the ground seasonings to make a sauce.
Step 9 : In a pot with warm oil, sauté the red chili sauce, stirring for 5 minutes, then add 2 ladles of pork broth to achieve a thick sauce.
Step 10 : Adjust salt if necessary and add a bit more broth.
Step 11 : Boil the whole peeled potatoes in salted water.
Step 12 : To serve, place the meat topped with the red chili sauce, accompanied by chuño and one potato per person.
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