Pachamanca a la Olla (Andean Pot-Cooked Meats and Tubers)
In short: Marinated pork and chicken steamed on a bed of herbs with potatoes, sweet potatoes, corn and fava beans, the stovetop take on the Andean earth oven. It takes about 2 h 20 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Resting
- 8 h
- Total
- 2 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 395 kcal
Pachamanca is the Andean feast in which meats, potatoes, sweet potatoes, corn and beans are layered with fragrant herbs and cooked for hours in an earth oven heated with stones. The pot version, pachamanca a la olla, brings the same flavors to the stove. Pork and chicken marinate in ají panca, huacatay and cumin, then cook in a sealed pot on a bed of leaves and herbs, so everything steams in its own juices.
Instructions
- Blend the ají panca, huacatay, garlic, cumin, vinegar, water, salt and pepper into a smooth paste. Rub it over the pork and chicken, cover and marinate in the fridge overnight, or for at least 4 hours.
- Soften the banana leaves by passing them over a flame for a few seconds. Line a large heavy pot, at least 6 liters (6 quarts), with the leaves or parchment, leaving an overhang. Pour the cup of water into the base.
- Layer the pork on the bottom, then the potatoes, sweet potatoes and corn, then the chicken. Scatter the fava beans and herb sprigs on top and pour in any leftover marinade.
- Fold the leaf overhang over the top and cover tightly with the lid. Cook over low heat for 1 1/2 hours, without stirring, until the pork is tender, the chicken reaches 74°C (165°F) and the tubers are soft.
- Rest for 10 minutes, then lift the leaves back at the table and serve everything with ají sauce.
Tips
- Huacatay paste is sold at Latin grocers. If you cannot find it, blend a large handful each of mint and cilantro with a teaspoon of dried oregano for a similar herbal note.
- No banana leaves? Line the pot with baking parchment and cover it with a layer of foil under the lid to hold in the steam.
Questions and answers
What is traditional pachamanca?
A feast cooked underground for hours with hot stones, with meats and tubers wrapped in herbs and leaves. The pot version imitates it on a stove.
Can I make pachamanca in the oven?
Yes. Use a large covered Dutch oven at 170°C (340°F) for about 2 hours, until the pork is tender and the chicken reaches 74°C (165°F).
What do you serve with pachamanca?
Ají sauce and sometimes cheese or humitas on the side. The tubers and beans are already in the pot, so it needs little else.
How long does it take to make Pachamanca a la Olla (Andean Pot-Cooked Meats and Tubers)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Pachamanca a la Olla (Andean Pot-Cooked Meats and Tubers)?
About 395 kcal per serving, with 27 g of protein, 31 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 31 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
