Latin American 120 min

Pachamanca

Name: Pachamanca
Total time: 120 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs lamb shoulder, cut into large pieces; 2 lbs pork shoulder, cut into large pieces; 2 lbs chicken pieces; 4 sweet potatoes, halved; 4 ears corn, husked; 2 lbs small potatoes; Banana leaves for wrapping; 4 tablespoons ají panca paste; 2 tablespoons ají amarillo paste; 4 cloves garlic, minced; 1 tablespoon cumin; 2 tablespoons huacatay (black mint) paste; Salt to taste

high-proteingluten-freepaleo

Ingredientsfor 2

620

Cal

52g

Protein

38g

Carbs

28g

Fat

12 lbs lamb shoulder, cut into large pieces
22 lbs pork shoulder, cut into large pieces
32 lbs chicken pieces
44 sweet potatoes, halved
54 ears corn, husked
62 lbs small potatoes
7Banana leaves for wrapping
84 tablespoons ají panca paste
92 tablespoons ají amarillo paste
104 cloves garlic, minced
111 tablespoon cumin
122 tablespoons huacatay (black mint) paste
13Salt to taste

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Instructions

1
Combine ají panca, ají amarillo, garlic, cumin, huacatay, and salt into a marinade. Coat all the meats generously and marinate overnight in the refrigerator.
2
Prepare the earth oven (traditional) or use a large Dutch oven: if traditional, heat volcanic rocks in a fire pit for 2 hours until white-hot. Line a pit with banana leaves.
3
Layer the pit (or Dutch oven): rocks on the bottom, then potatoes and sweet potato, then the marinated meats, then corn and remaining vegetables. Cover everything with banana leaves to seal in the steam and heat.
4
Cook for 1½–2 hours until the meats are tender and vegetables are fully cooked. In a Dutch oven version at 325°F with a tight lid, cook for the same time. The huacatay and ají impart a distinctive earthy, herbal, complex flavor.
5
Unwrap and serve communally directly from the cooking vessel, distributing meats and vegetables to all.