De Lima a Arequipa is a hearty Peruvian stew that combines tender pork, sweet potatoes, and a rich, slightly sweet-and-spicy sauce made with aji amarillo and chicha de jora (corn beer). Named for the route between Peru’s capital and its second city, this dish is a celebration of the country’s diverse culinary traditions, often served at family gatherings and festive occasions. It works because the slow simmering melds the flavors of the pork, the fruity heat of the aji, and the caramelized sweetness of the potatoes into a deeply comforting, one-pot meal.
Ingredients
- 3 lbs (1.4 kg) pork shoulder, cut into 2-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste (or 1 tbsp aji panca paste + 1 tsp cayenne for a milder, smokier heat)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup (240 ml) chicha de jora (or substitute 1 cup beer + 1 tbsp molasses)
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 g) brown sugar
- 2 bay leaves
- 2 lbs (900 g) sweet potatoes, peeled and cut into 2-inch chunks
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the pork cubes generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, sear the pork until browned on all sides, about 5-7 minutes per batch. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the aji amarillo paste, cumin, and oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and paste.
- Pour in the chicha de jora (or beer and molasses mixture), scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly, about 3 minutes.
- Return the pork to the pot. Add the chicken broth, brown sugar, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, or until the pork is almost tender.
- Add the sweet potato chunks to the pot. Continue to simmer, covered, for another 30-45 minutes, until the sweet potatoes are fork-tender and the pork is fully cooked and tender. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum per USDA FSIS, but it will likely be higher after the long simmer.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered for 10-15 minutes to thicken. If it’s too thick, add a splash of broth or water.
- Serve hot, garnished with fresh cilantro.
Tips
- Substitutions: If you can’t find aji amarillo paste, use a combination of aji panca paste and a pinch of cayenne for a similar fruity heat. For chicha de jora, use a light beer (like a lager) mixed with a tablespoon of molasses to mimic the malty sweetness.
- Don’t rush the sear: Browning the pork in batches is crucial for developing deep flavor. Don’t overcrowd the pot, or the meat will steam instead of brown.
- Sweet potato size: Cut the sweet potatoes into uniform chunks so they cook evenly. If you prefer a firmer texture, add them 15 minutes later.
- Make it ahead: This stew tastes even better the next day as the flavors meld. Cool completely and refrigerate, then reheat gently on the stovetop.
Serving Suggestions
Serve De Lima a Arequipa over steamed white rice to soak up the rich sauce. A side of fried plantains or a simple green salad with lime vinaigrette balances the richness. For a traditional touch, offer extra aji amarillo paste or aji sauce on the side for those who want more heat.
Variations
- Chicken version: Replace the pork with bone-in chicken thighs (about 3 lbs). Cook for 30 minutes before adding sweet potatoes, then simmer until chicken is cooked through and tender (internal temperature 165°F / 74°C).
- Vegetarian: Swap the pork for 3 cups of cooked cannellini beans or chickpeas. Use vegetable broth and skip the searing step; sauté the onion and garlic directly. Simmer for only 20 minutes after adding the sweet potatoes.
- Spicier: Add a finely chopped rocoto pepper (or habanero, for extreme heat) with the onion for a fiery kick.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors will continue to develop. To reheat, place in a pot over medium-low heat, adding a splash of broth or water to loosen the sauce, and heat until bubbling, about 10 minutes. You can also microwave individual portions on high for 2-3 minutes, stirring halfway. For longer storage, freeze the stew (without the sweet potatoes, if possible, as they can become mushy) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is chicha de jora? Chicha de jora is a traditional Peruvian corn beer made from fermented malted corn. It has a sweet, slightly sour flavor. If you can’t find it, a light beer mixed with a little molasses is a good substitute.
Can I use pork loin instead of shoulder? Yes, but pork loin is leaner and can dry out during the long simmer. If using loin, reduce the initial simmer time to 30 minutes before adding the sweet potatoes, and check for doneness at 145°F (63°C) with a thermometer.
Is this dish very spicy? The heat level is moderate. Aji amarillo paste has a fruity, mild heat. If you’re sensitive to spice, use half the amount or replace with aji panca paste, which is milder and smokier.
Can I make this in a slow cooker? Yes. Sear the pork and sauté the aromatics as directed, then transfer everything except the sweet potatoes to a slow cooker. Cook on low for 6-8 hours, then add the sweet potatoes and cook on high for 1 hour more, or until tender.
What if my stew is too salty? If you used salted broth, it may become salty as it reduces. Add a peeled raw potato to the pot and simmer for 15 minutes—it will absorb some of the salt. Remove the potato before serving.
Can I use regular potatoes instead of sweet potatoes? Yes, Yukon Gold or red potatoes work well. They won’t be as sweet, so you may want to add a bit more brown sugar to balance the flavors.
Related
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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