Peach Salad
Pachamanca
| By : |
| Servings |
4 Servings
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Ingredients
- 2 cups huacatay leaves black mint
- 1 cup chincho leaves suyku
- ½ cup Coriander leaves
- 3 sprigs mint
- 1 cup chicha de jora corn beer
- 2 lb pancetta 1 kg, cut into small pieces
- 4 pieces chicken
- Salt and pepper to taste
- 1 tbsp aji panca paste Peruvian red pepper
- 2 tbsp ají amarillo paste
- 1 lb huayro potatoes ½ kg
- 1 lb sweet potatoes ½ kg
- ½ lb fava beans unshelled, ¼ kg
- 1 ear corn unhusked
Ingredients
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Instructions
- Use a blender to blend the huacatay (black mint), chincho, mint, coriander, and corn beer. Set aside.
- Marinate the chicken and pork in half of the blended liquid; add salt and pepper.
- Place the stainless steel inner pot inside the Instant Pot®, add the pork and chicken pieces with all the marinade. Add the corn husks, potato, sweet potato, corn, fava beans, and finish by adding the rest of the liquid. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 20 Minutes.
- When the time is up, remove the potatoes, sweet potato, beans, corn, and chicken. Once again, set the Instant Pot® to Pressure Cook and set time to 15 Minutes to finish cooking the pork.
- Serve and accompany with a huacatay sauce. See the Anticuchos recipe for the huacatay sauce recipe.
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