To begin, soak the papa seca in warm water for at least 1 hour until softened slightly. Drain and set aside. This helps the potatoes cook evenly and absorb flavour later. Move on to browning the pork.

Heat vegetable oil in a large heavy based pot over medium heat. Add the pork pieces and brown on all sides. Work in batches if necessary to avoid overcrowding. Set aside and prepare the flavour base.

In the same pot, add chopped onion and cook until translucent. Stir in minced garlic and cook for another minute. Add ají panca and ají amarillo pastes. Cook until the mixture darkens slightly and releases a deep aroma. Continue with seasoning.

Add cinnamon stick, cloves, salt, and black pepper. Stir well to coat the onion and spice mixture evenly. Let the spices bloom for 1–2 minutes. Prepare to combine with the meat.

Return the browned pork to the pot and stir to coat the meat thoroughly with the spice mixture. This step deepens the flavour and binds the stew’s base. Proceed to add stock.

Pour in the chicken stock and bring to a gentle boil. Lower the heat, cover partially, and simmer for 30 minutes. This allows the pork to begin tenderising. Transition to adding the potatoes.

Add the rehydrated papa seca and ground peanuts to the stew. Stir gently and let it cook uncovered for another 30 to 40 minutes, stirring occasionally. The stew should thicken as the potatoes break down slightly. Adjust seasoning if needed.

Continue simmering until the stew reaches a rich, thick texture and the pork is tender throughout. Add a splash of water if it thickens too quickly. Move to serving preparations.

Ladle the Carapulcra into bowls and serve hot with fluffy white rice. Garnish with fresh coriander if desired. For full authenticity, pair with a slice of fried sweet potato or boiled yucca on the side.