Pachamanca

Buenazo’s selected pachamanca a la olla is a pot version of the dish it describes as part of Peruvian cooking. Chicken, lamb and pork belly cook together with potatoes, sweet potatoes, choclo and habas in a herb-rich marinade.

The chicken, lamb and pork belly are placed in a bowl. Chicha de jora, dark beer, red vinegar, ají panca, ají amarillo, garlic, chincho, huacatay, hierbabuena, culantro, rosemary, muña, salt, pepper and cumin go into a blender.

The blended mixture is poured over the meats and stirred through them. The bowl’s contents marinate for twenty-four hours in the refrigerator.

The marinated pieces go into a pot with the potatoes, sweet potato, choclo, habas, the same marinade and the listed herb mix. The pot is covered for cooking.

After thirty minutes, the pot is uncovered and the meats’ cooking is checked, continuing until they are well cooked. The selected pot method brings the meat, vegetables and herbs together in their retained marinade.