Preparation

puca is a Quechua word that means red and it is precisely the chili that gives color to this typical culinary recipe from the Serra Ayacuchana, a region that has a rich and varied cuisine, thanks to its mountain and high jungle climate, hence the variety of ingredients used in Ayacucho cuisine.


Make a sauce with olive oil, onion, garlic, yellow pepper, mirasol pepper, tomato, salt, pepper and cumin. add the peanuts, the pork rind, the water. when the boil breaks, add the potatoes and cook until they dissolve. Serve with yellow rice and Creole sauce

Ingredients

  • half a kilo of pork rinds in pieces
  • one hundred and fifty grams of ground roasted peanuts
  • a kilo of yellow potato
  • a red onion, minced
  • two teaspoons minced garlic
  • two tablespoons of dressing
  • a tomato, peeled and chopped
  • two tablespoons of aji mirasol cream
  • a spoon of yellow chili cream
  • two cups of water
  • salt, pepper and cumin to taste