Pachamanca in olla
This recipe requires preparation in advance!
Pachamanca is the Quechua language word for a traditional Andean cooking technique, in which vegetables and meats are placed underground with very hot stones and slowly roasted. ("Pacha" means "earth", and "manca" means "pot" in Quechua). To prepare it you need some open space. When you don't have it, you can prepare pachamanca in olla. It is cooked over the fire in a clay pot.
Note: for the pachamanca - you can have one meat, two meats, or more!!!
| Pachamanca in olla | |
|---|---|
 |
| Pachamanca being cooked traditionally | |
| Servings: | Serves 8 |
| Calories per serving: | 1457 |
| Ready in: | 6 hours |
| Prep. time: | 5 hours |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 31st October 2012 |
|
Best recipe reviewNot able to try this out 2.5/5 Nowhere near me I can dig a fire pit to do this. A shame. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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
Chef's notes
JuliaBalbilla has kindly done the following research into UK equivalents for some of the more difficult to obtain ingredients in this recipe. Thank you Julia!
- Huacatay is a type of marigold and seeds can be obtained from: Chiltern Seeds. Looks like they kill off weeds as well!
- Chicha de Jora is a bit trickier as it is a drink made from corn. There is a recipe for making it here , but I would suggest substituting it with a slightly sweetish white wine.
- Chincho leaves - I think they will be impossible to get here. Seems they are related to huacatay and used to be used to treat malaria. I wonder if our friend can come up with a substitute.
- Fava beans. Broad beans in pods are not often available, so most of the year, it would have to be frozen and I presume we should allow for that when giving a weight.
Thank you to our Peruvian visitor, Gloria Sebastiani for kindly providing this recipe
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