* 900 g (2 lb) Lamb chops
* 900 g (2 lb) Pork chops
* 900 g (2 lb) whole Chickens, quartered
* 8 humitas
* 2 cups Marinade Mixture
'''Marinade mixture (2 cups)'''

* 2 cups Chicha de Jora
* 1 Cilantro stems and leaves (coriander). (Approx. 200 g)
* 2 tbsp. Raw Garlic Paste
* ½ cup Huacatay leaves
* ¼ cup Chincho leaves
* Salt and Ground black pepper to taste
'''Tubers, Legumes and Corn'''

* 450 g (1 lb) Fava beans, in pods
* 8 Corn in the husks
* 450 g (1 lb) Sweet potatoes, whole
* 450 g (1 lb) Potatoes, whole
* Salt and Ground black pepper, to taste
'''garnish'''

* 2 cups of Ají Amarillo Paste - ''recipe here''

===Method===
* Blend all of the ingredients for the Marinade. Pour over Meats and Marinate for 4 hours.
* Soak the Fava beans, Tubers, and Corn in water for 1 hour.
* Place a layer of Corn husks in the bottom of the pot.
* Place the Marinated Meats over the layer of Corn husks, and then cover with a layer of Potatoes, Sweet potatoes and Corn. Place a second layer of meats on top and continue layering the Potatoes, corn and finally the Fava beans.
* Cover the pot tightly and cook over a high flame for 35 minutes. Remove the clay pots from the stove and let the pachamanca rest for another 10 minutes.
* Serve with Ají Amarillo Paste or with Salsa criolla

______________________________