Bolivian Fricasé


  • 2 pounds pork loin, cubed
  • ½ cup aji amarillo paste
  • 8 quarts chicken or pork stock
  • 10 cloves garlic, smashed
  • 2 tablespoons cumin, ground
  • pinch of cayenne
  • salt and pepper, to taste
  • 2 cups fresh sweet corn kernels
  • 10 Idaho® fingerling potatoes, assorted colors, cooked, quartered


  1. Marinate the pork in the aji amarillo paste for 2 hours, then lightly sear it in a large pot in batches, making sure not to overcrowd the pot.
  2. Remove the pork from the pot and set aside. In the same pot, add the stock, garlic, cumin and cayenne. Season to taste with salt and pepper. Bring to a boil, then turn down to a simmer and add the pork back to the pot. Cook over low heat, covered, for 2½ hours, until very tender.
  3. Add the corn and cooked potatoes to the pot and let cool for 10 minutes before serving. Season to taste if needed.
Print Recipe

Yield: 10 servings

Rose Previte
Compass Rose
Washington D.C.

Share this Recipe