Estofado de maíz y cerdo: receta paso a paso (Vídeo)

Pepián de choclo, a traditional Arequipa stew.

Its pleasant texture and delicious flavor made it a favorite dish of the Spanish viceroys, as Ricardo Palma recounts in his famous "Peruvian Traditions." This dish was served at banquets during the colonial era.

Like potatoes and quinoa, corn was a staple food for the pre-Incan and Incan populations of our country. Published research suggests that corn has been cultivated and consumed in northern Peru for over 4,000 years. Peruvian corn stands out as one of the best in the world, holding great importance in Peruvian cuisine.

There are several ways to prepare corn stew. Below, we present a practical and extremely tasty version.

INSTRUCTIONS

• We cut the pork, season it with salt and pepper, and set it aside.
• We remove the kernels from the corn and grind them. We can also lightly blend them with a little water if necessary. We set them aside.
• In a pot with a drizzle of oil, fry the onion and garlic; add the aji panca and salt to taste.
• Add the chopped pork and brown it.
• We add the peeled, seeded and chopped tomato.
• We add the oregano leaves.
• Pour in the beef broth and let it boil for about 10 minutes.
• Add the ground corn and let it cook for another 10 minutes, stirring.
• We serve it with rice and chopped parsley.