Bolivian Fricasé (La Paz Pork Stew)

  • Total time - 150 minutes (2.5 hours)
  • Prep - 30 minutes (including chopping)
  • Cooking - 120 minutes (slow simmering)
  • Servings: 4
  • Country: Bolivia
A bowl of Bolivian Fricasé with pork, chuño, and white corn in a spicy broth.

Fricasé is one of the most distinctive and beloved dishes of the Bolivian highlands, with recipes varying regionally. It is a dish that requires time for the pork to fall apart and the sauce to thicken. The traditional density is often achieved by adding breadcrumbs or ground white bread at the end.

Spiciness is essential and comes from Ají Amarillo, which gives the dish its vibrant color. The pork must be slow-cooked until it is so tender that it can be separated with a spoon.

Ingredients

Meat and Sauce

  • 1 kg pork (ribs or shoulder), cut into large chunks
  • 1.5 liters chicken or pork broth (or water)
  • 3 tablespoons ají amarillo paste (yellow chili paste)
  • 4 cloves garlic, crushed
  • 1 piece white onion, thinly sliced (optional, some versions omit it)
  • 0.5 cup breadcrumbs or ground white bread, for thickening (use before serving)
  • 1 teaspoon cumin, ground
  • 1 teaspoon dried oregano, crumbled
  • to taste salt and black pepper
  • 2 tablespoons vegetable oil

For Serving

  • 8 pieces (or 4 boiled, peeled potatoes) chuño (freeze-dried potatoes), soaked overnight and boiled
  • 2 cups mote (cooked white corn/hominy)
  • fresh mint, chopped (for garnish, optional)

Instructions

Step 1: Prepare the Meat and Base

Season the pork with salt, pepper, cumin, and let it rest for 20 minutes.

In a large, heavy-bottomed pot, heat the oil and sear the pork on all sides until golden brown. Remove the meat and set aside.

Step 2: Prepare the Ají Base

In the same pot, sauté the onion (if using) until translucent. Add the crushed garlic, Ají Amarillo paste, and oregano. Cook for 3 minutes, stirring constantly, to toast the paste and release its aroma.

Step 3: Slow Simmering

Return the seared pork to the pot. Cover with broth (or water) so the meat is completely submerged. Bring to a boil, then reduce the heat to low.

Cover and simmer slowly for at least 2 hours, or until the meat begins to fall off the bone/shred. Check regularly and add hot water/broth to maintain the soup/stew consistency of the Fricasé.

Step 4: Finishing and Serving

Once the meat is tender, if you wish to thicken the sauce, add the breadcrumbs and stir. Let it simmer for 10 minutes.

Cook the chuño (or potatoes) and mote in separate pots. Chuño must be soaked in water for at least 8 hours before boiling.

Serve the Fricasé hot. Place 2–3 pieces of potatoes/chuño and mote in a deep bowl. Place a piece of meat on top and pour a generous amount of the thick, spicy broth/sauce over everything. Garnish with chopped mint (if using) and serve.