![Picture for Pachamanca a la olla [Pachamanca in the pot]](/_next/image?url=https%3A%2F%2Fres.cloudinary.com%2Fdd27yihoo%2Fimage%2Fupload%2Fv1706892634%2Flbslewryqpilwsfp6e1b.webp&w=3840&q=75)
Ingredients
Spanish
Para la salsa de pachamanca:
100 g culantro fresco
80 g huacatay fresco
40 g chincho o menta
200 ml chicha de jora o cerveza
90 g aji panca en pasta
90 g aji amarillo en pasta
70 g pasta de ajo
sal al gusto
pimienta al gusto
comino al gusto
Proteinas:
500 g panceta trozada
2 piernas de pollo
2 muslos de pollo
Verduras:
500 g de maiz
300 g habas
2 camotes
2 papas
1 aji amarillo quemado
English
For the pachamanca sauce:
100 g fresh cilantro
80 g fresh huacatay (Peruvian black mint)
40 g chincho or mint
200 ml chicha de jora or beer
90 g aji panca paste
90 g aji amarillo paste
70 g garlic paste
salt to taste
pepper to taste
cumin to taste
Proteins:
500 g chopped bacon
2 chicken legs
2 chicken thighs
Vegetables:
500 g of corn
300 g broad beans
2 sweet potatoes
2 potatoes
1 burnt yellow chili pepper
Tools
a presion
Directions
Spanish
Step 1
Para la salsa de la pachamanca: Agrega todos los ingredientes a una licuadora y procesar, agregar salsa encima de las proteinas, dejar reposar minimo 2 horas o si puedes toda la noche.
Step 2
En tu olla a presion o regular: Agrega primero las proteinas y luego las verduras encima, cocinar y servir.
English
Step 1
For the pachamanca sauce: Add all the ingredients to a blender and process, pour sauce over the proteins, let it rest for at least 2 hours or if you can, overnight.
Step 2
In your pressure cooker or regular pot: First add the proteins and then the vegetables on top, cook and serve.
