Pork Fricassee  is a plate from the highlands consisting of minced pork with onion, garlic and yellow chili, it is served with chuño or mote, and here we will teach you how to prepare it step by step.

Ingredients for the La Paz fricase

• 1 good piece of pork or 1 medium leg
• 2 garlic cloves
• 10 tablespoons of ají amarillo, cooked, peeled and ground.
• 2 tablespoons of ground bread
• 1 peppermint branch
• Salt, pepper, cumin to taste
• Water required amount
• Potato starch soaked and cooked (whole Not minced)
• Corn mote

Preparation of the pork Fricase

In a saucepan, cook the pork pieces with the pepper, the garlic, the cumin, the oregano, the lemon juice, the roasted chili pepper in oil and the salt. Heat it, covered with the boiled water, until the leather and meat are soft. If the pork is tender, it cooks in 1 hour and if it is not, in two hours or so.

Each time the water decreases, add 1 or 2 tablespoons of water, always hot. If it is cooked and has a lot of broth, thicken it with 2 tablespoons of breadcrumbs and 2 tablespoons of bran.

Fricase and fritanga do not have onion or tomato as a condiment, because they taste like a stew. Serve in a deep dish, 2 preys if they are small and 1 if it is large, about 5 chuños and ½ cup of peeled mote. Before cooking the chuño, check that it is very soaked, wash in several waters, until the clean water comes out.

Put the potato starch in a saucepan, cover it with 2 liters of water and 1 teaspoon of ground salt. Let it cook until it is soft to the touch. Drain in a colander and serve in the same fricassee dish.

Variation:

Without changing the preparation procedure, add together with the ground seasonings, a large onion head, previously cut in four and ground in a fulling mill or blender.

To obtain a better flavor, it is necessary that at the same time it is ground in a recommended fulling mill or liquefied the seasonings with the yellow pepper.