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Puka Picante

This is a Peruvian pork-leg stew I came across in one of my cookbooks that didn't seem too Peruvian. Cooking something as expensive as a leg of pork seems a bit extravagant for a lot of the authentic dishes the country is known for. Cooking it without the bone is almost heresy to me. It also seems to be missing a few of the regular ingredients like aji amarillo.

I am posting it now to get a good look at it and will update this recipe as I try it a few times and get a better feel for what it is supposed to be like.

Ingredients 1 3-lb pork leg, cut into 1-inch squares. 1 large red onion, chopped fine 6 garlic cloves, pressed 1 red bell pepper, chopped fine 2-3 serrano peppers 1/2 cup beef broth 1 cup water 1/2 lb unsalted peanuts, roasted and chopped juice of one orange juice of one lime .25 cup oil 4 lb. potatoes russet potatoes, cut into 1 inch squares. Instructions Roast or boil the potatoes beforehand. In heavy pot over a medium-high flame heat the oil and brown the pork meat. Remove and set aside. Add a bit more oil, heat it up and then add the onions and bell pepper. Cook until translucent, about 8 minutes, then add the garlic and chili. Cook until fragrant, about one minute. Return the meat to the pot and add the broth, the water and salt and pepper to taste. Cook covered until the meat is cooked, about an hour. Add roasted peanuts with the orange and lime juice. Cook for another 5 to 10 minutes and serve over the potatoes.

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