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Fricasé
Bolivia
Eaten from 5am from street stalls near La Paz markets. The city's most famous remedy for a night of festivities.
Bolivian pork and hominy soup — a fiery yellow broth of pork ribs with white corn and freeze-dried potato. La Paz's legendary hangover cure eaten at dawn.
Prep
15 mins
Cook
90 mins
Difficulty
Medium
Calories
400 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gpork ribs
200gmote hominy corn, soaked
200gchuño freeze-dried potato, soaked
3 clovesgarlic
1 tspturmeric
2 tspají amarillo paste
1 tspcumin
mintto garnish
Method
1
Simmer pork ribs with garlic, turmeric, cumin and ají until tender, about 1 hour.
2
Add mote and chuño. Simmer 30 more minutes.
3
Serve in deep bowls with mint.
Chef's Tip
Chuño — the Andean freeze-dried potato — has a distinctive flavour that fresh potato cannot replicate.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.