Known for its rich and robust flavor, this pork stew is a favorite option for celebrations, festivities, and comforting meals during the cold Andean days. The preparation of Bolivian fricasé begins with pork, which usually includes ribs and pieces with skin and fat, providing a unique flavor and texture to the dish. The meat is previously marinated with a mixture of salt, pepper, garlic, and cumin to enhance the flavor. The heart of the fricasé is its distinctive yellow sauce, which is prepared with ground yellow chile. Fricase is served hot, accompanied by mote and chuño (dehydrated potatoes).
In summary, Bolivian fricasé is a gem of the country's gastronomy, a dish that combines intense and traditional flavors in a preparation that nourishes both body and soul. Whether enjoyed at a family gathering or a local market, fricasé reflects Bolivia's rich cultural and culinary heritage, offering a delicious window into its traditions.
Fricase
Ingredients
1 Medium tender pork loin
¼ pound of Pork pulp for thickening
2 tablespoons of Breadcrumbs
1 ½ pound of Soaked and peeled chuño
1 pound of Cooked pataska (dehydrated potato)
¾ pound of Peeled uncooked corn
5 Green onion tails
1 pinch of Salt
6 Peeled yellow chili pods
2 teaspoons of Whole peppercorns
2 teaspoons of Whole cumin
5 Whole garlic cloves
1 pinch of Salt
2 Fresh mint sprigs
Preparation
Step 1 : The night before, wash and soak the corn in plenty of warm water.
Step 2 : The next day, boil the soaked corn in the same water without adding salt.
Step 3 : Add more water if necessary, until the corn is cooked and has burst open, removing it once done.
Step 4 : Tie the pork loin by knots and wash it.
Step 5 : In a pressure cooker with boiling water and salt to taste, cook the meat pieces together with the pork pulp for thirty minutes.
Step 6 : Meanwhile, wash the chili pods and pass only two of them over the flame.
Step 7 : Then, in a mortar or blender, grind all the spices at once to obtain a thick chili sauce, which will be added to the pot with the meats along with the mint after cooking.
Step 8 : Remove the semi-cooked pulp and puree it in a blender or electric grinder.
Step 9 : Return it to the pot to thicken and finish cooking, or you can use breadcrumbs as a substitute.
Step 10 : Peel and wash the chuño very well several times until the water runs clear.
Step 11 : Cook it in warm water with salt and onion tails.
Step 12 : To serve, place the meat pieces and broth in a deep dish, accompanied by chuño and pataska.
Step 13 : Another option, without changing the preparation method, is to add a large onion head, cut into four and ground in a mortar or blender, along with the ground spices.
Step 14 : For a better flavor, it is recommended to grind the spices together with the yellow chili at the same time in a mortar or blender.
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