Guajillo chiles, alcaparrado condiment and ground cloves give this quick-to-prep pork and potato stew its Peruvian-style appeal.
What You Need
Original recipe yields 8 servings
6 dried guajillo chiles, seeded, stems removed
1-1/2 cups hot water
1/4 cup KRAFT Zesty Italian Dressing
1 lb. pork loin, cut into 1/2-inch cubes
1/2 cup alcaparrado condiment
1/4 tsp. ground cloves
4 cups beef broth
2 lb. potatoes, peeled, chopped
1 cup (4 oz.) PLANTERS Dry Roasted Peanuts, ground
2 hard-cooked eggs, peeled, sliced
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.