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Fricasé

Name: Fricasé
Total time: 150 min
Yield: Serves 4
Cuisine: Bolivia
Ingredients: 600g Pork spare ribs; 1 Onion; 3 cloves Garlic; 2 tbsp Ají Amarillo Paste; 1 tsp Cumin powder; 1 tsp Oregano; 3 tbsp Breadcrumbs; 1 1/2 tsp Salt; A pinch Black Pepper; 4 Potato; 2 Corn

Soup

⏱ 150 min

👥 Serves 4

Difficulty ⭐

Pork stewed in yellow chili and served with corn and potatoes — La Paz's hangover breakfast soup.

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📖 The Story Behind This Dish

Fricasé is a traditional La Paz soup: pork is stewed with ají amarillo (yellow chili), cumin, and oregano. Its hallmark is being served with chuño, freeze-dried potatoes from the Bolivian highlands, and mote, large-kernel corn. It's eaten on weekend mornings and the morning after festivals as a surefire hangover cure.

🌆 Where it's eaten: On a cold Sunday morning in La Paz at 3,600m, steaming yellow soup and chuño are brought out at an eatery as people sip quietly the morning after a festival.

🥕 Ingredients (serves 4)

Pork spare ribs 600g
Onion 1
Garlic 3 cloves
Ají Amarillo Paste 2 tbsp
Cumin powder 1 tsp
Oregano 1 tsp
Breadcrumbs 3 tbsp
Salt 1 1/2 tsp
Black Pepper A pinch
Potato 4
Corn 2

👩‍🍳 Instructions

Cut the pork into large pieces and simmer in 1.5L water for 30 minutes, skimming.
Add the grated garlic and onion, ají amarillo, cumin, oregano, salt, and pepper and simmer 1 hour.
Add the breadcrumbs to thicken.
Boil the potatoes and chunks of corn separately.
Ladle the soup into bowls.
Serve with the potatoes and corn.

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