Fricasé Paceño (Fricasé paceño)
Overview
Fricasé paceño is a spicy pork soup from La Paz, Bolivia. Large bone-in pieces of pork are simmered slowly with onion, garlic, cumin, oregano and black pepper in a broth turned bright yellow-orange by plenty of ground ají amarillo chilli. A little breadcrumb or chuño flour thickens it slightly. It is served in deep bowls with large white corn kernels called mote, a whole boiled potato and chuño, the freeze-dried potatoes of the Andes. Rich, peppery and filling, it is eaten as a hearty breakfast or brunch, especially at weekends and after a long night out.
History
Fricasé takes its name from the French fricassée, introduced in colonial times, but in the Andes it became something very different. It is one of the signature dishes of La Paz, where it is often eaten early on Sunday mornings in markets and small restaurants. It is widely known as a remedy after parties and festivals such as Carnival.
Main ingredients
Pork, ají amarillo, white corn (mote), chuño, potato, cumin and oregano. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Potato soups · Corn soups · More soups from Bolivia
Recipe
Method
- 160 min
Boil the pork in the water for 60 minutes, skimming.
- 2
Fry the onion, garlic, ají and spices in a little oil and add to the pot.
- 340 min
Simmer for 40 minutes more until the meat is very tender.
- 4
Stir in the breadcrumbs to thicken slightly and serve with mote, potato and chuño.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
