Chef Rose Previte
Bolivian fricase is a spicy pork and potato soup similar to Mexican pozole, but it gets its heat from aji amarillo (yellow pepper) paste instead of red chiles. At Compass Rose in Washington, D.C., chef Rose Previte differentiates her version of fricase with lots of garlic, cumin and a colorful array of fingerling potatoes. Fresh corn is added in place of the hominy used in pozole.
2 lb. boneless pork loin, cubed
½ cup aji amarillo paste
8 qt. chicken or pork stock
10 garlic cloves, peeled and smashed
2 tbsp. cumin seed, ground
Pinch cayenne pepper
Salt and ground black pepper, to taste
2 cups fresh corn kernels
10 fingerling potatoes, cooked and quartered
1. Marinate the pork in aji amarillo paste for 2 hours.
2. Lightly coat bottom of saucepot with oil and place over medium-high heat. Lightly sear marinated pork in batches, making sure not to overcrowd the pot.
3. Remove pork from pot and set aside. In same pot, combine stock, garlic, cumin and cayenne. Season to taste with salt and pepper and bring to a boil. Reduce heat to a simmer; add pork back to pot. Cover and cook over low heat for 2½ hours or until pork is very tender.
4. Stir in corn and cooked potatoes; heat through. Let cool 10 minutes before serving.
5. Add more salt and pepper to taste, if needed.
Photograph courtesy of Idaho Potato Commission