Fricasé Paceño Pork and Hominy Stew

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

La Paz's traditional weekend stew of bone-in pork simmered in a peppery ají amarillo broth with white hominy, served with chuño and boiled potatoes. This Bolivian-inspired chicken recipe, ready in about 145 minutes, pairs water, yellow onion, finely diced, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 690 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lb bone-in pork shoulder or ribs, cut into large pieces
• 10 cups water
• 1 large yellow onion, finely diced
• 5 cloves garlic, minced
• 1/3 cup ají amarillo paste
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 2 cups soaked / 2 cans dried mote (white hominy), soaked overnight, or canned hominy, drained
• 12 chuño (freeze-dried potatoes), soaked overnight and peeled
• 6 small yellow potatoes, peeled
• 1/4 cup fine dry breadcrumbs
• 2 tbsp vegetable oil
• 2 tsp salt

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Instructions

1. Step 1: If using dried mote, boil it in unsalted water for 2–3 hours until the kernels burst open. Drain.
2. Step 2: Place pork in a large pot with water and 1 tsp salt, bring to a boil and skim the foam. Simmer 45 minutes.
3. Step 3: Meanwhile, heat oil in a skillet and cook onion and garlic until soft and golden, 8 minutes. Add ají amarillo paste, cumin, oregano and black pepper and cook 3 minutes.
4. Step 4: Stir the onion-ají mixture into the pot and simmer another 60 minutes, until the pork is very tender.
5. Step 5: Boil the potatoes and soaked chuño separately in salted water until tender, about 20 minutes.
6. Step 6: Sprinkle breadcrumbs into the stew and simmer 5 minutes to thicken the broth slightly. Add the cooked hominy and warm through. Adjust salt.
7. Step 7: Serve in deep bowls: a piece of pork with plenty of broth, ladled over hominy, with potatoes and chuño on the side.