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Peruvian Pork and Potato Stew

Peruvian Pork and Potato Stew recipe
photo by:kraft
Guajillo chiles, alcaparrado condiment and ground cloves give this quick-to-prep pork and potato stew its Peruvian-style appeal.
15 min
1 hr 50 min
8 servings
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What You Need

  dried guajillo chiles, seeded, stems removed
cups   hot water
cup  KRAFT Zesty Italian Dressing
lb.  pork loin, cut into 1/2-inch cubes
cup  alcaparrado condiment
tsp.  ground cloves
cups  beef broth
lb.   potatoes, peeled, chopped
cup   (4 oz.) PLANTERS Dry Roasted Peanuts, ground
 hard-cooked eggs, peeled, sliced

Make It

SOAK chiles in hot water 15 min. or until softened. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container. Cover. Blend on medium speed until smooth; set aside.

HEAT dressing in large skillet on medium-high heat. Add pork; cook and stir 5 min. or until evenly browned. Remove pork from skillet; set aside.

ADD alcaparrado condiment, cloves and chile puree to skillet; cook 2 min. Return pork to skillet. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium-low; cover. Simmer 30 min.

ADD potatoes and peanuts; cover. Cook 45 min. until potatoes are tender, stirring occasionally. Top each serving with egg slices.

Kraft Kitchens Tips

Food Facts
In Peru, this dish is prepared with freeze-dried potatoes, known as papa seca.
How to Make Alcaparrado Condiment
Mix 1/3 cup chopped stuffed green olives and 2 Tbsp. capers. Or, alcaparrado is available in jars in most Latino grocery stores.

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