Chairo Paceño (Bolivian Soup/Stew from La Paz)

  • Total time - 150 minutes (2.5 hours)
  • Prep (active) - 30 minutes
  • Cooking (passive) - 120 minutes
  • Servings: 6
  • Country: Bolivia
A deep bowl of Chairo soup with meat, vegetables, chuño, and corn kernels.

Chairo is more than just a soup – it's a complete meal that has sustained the inhabitants of the Bolivian Altiplano for centuries. Its richness and thickness come from the combination of regular potatoes and chuño, which naturally thicken the soup when cooked.

A key ingredient is chuño (freeze-dried potatoes), which must be soaked and boiled beforehand. The typical flavor is achieved by adding spices (cumin, oregano) and, most importantly, fresh mint at the very end.

Ingredients

Base and Meat

  • 2 liters water or beef broth
  • 250 g bone-in beef (e.g., shin), cut into 6 pieces
  • 250 g chalona (dried, salted lamb/beef), cut into 6 pieces (optional, but traditional)

Andean Ingredients and Vegetables

  • 1 cup chuño (freeze-dried potatoes), soaked (approx. 8 hours) and cut into small pieces
  • 4 pieces (medium) potatoes, peeled and cut into small cubes
  • 1 cup mote (cooked white corn/hominy)
  • 0.5 cup wheat grains (or barley groats), pre-cooked
  • 0.5 cup green bean pods, chopped
  • 0.5 cup peas (frozen or fresh)
  • 1 piece carrot, cut into thin strips

Ahogado (Spicy Base) and Herbs

  • 2 tablespoons vegetable oil
  • 1 piece white onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons ground ají panca or ají colorado (or hot paprika)
  • 0.5 teaspoon ground cumin
  • to taste salt, black pepper, and dried oregano
  • for garnish fresh mint, chopped
  • for garnish parsley, chopped

Instructions

Step 1: Prepare the Base and Meat

In a large pot, bring the water/broth to a boil. Add the beef and chalona (if using). Season with salt.

Simmer over low heat, covered, for at least 1 hour to create a strong meat broth. Skim off any foam.

Step 2: Add Chuño and Hard Ingredients

Add the soaked and chopped chuño, wheat grains, carrot, green bean pods, and peas to the boiling broth. Cover and cook for about 20 minutes.

Then add the diced potatoes and cook for another 15 minutes, until the potatoes are soft.

Step 3: Prepare the Ahogado (Spicy Base)

Meanwhile, heat the oil in a small skillet. Sauté the chopped onion until translucent. Add the crushed garlic, ground ají (chili), cumin, and dried oregano. Cook for 5 minutes until the spices are fragrant (ahogado).

Step 4: Finishing the Soup

Pour the ahogado into the large pot with the soup. Add the cooked corn (mote). Boil everything together for 10 minutes to allow the flavors to combine. Adjust seasoning with salt and pepper.

Serve the soup hot, garnished with a generous amount of freshly chopped mint and parsley, which are essential for this dish.