Chairo Paceño
(Vegetable and meat stew) (Serves 8)
8 cups of water
1/4 kilo of cow meat (with bone) cut into 8 pieces
2/4 kilo chalona (dry and salty lamb meat) cut into 8
pieces 1 tablespoon salt
3/2 cup of peeled Lima beans
4/2 cup of peeled green peas
5/2 cup of peeled carrots, cut into thin strips 4 cups of
peeled potato, cut into thin strips 1 soaked, peeled cup
of chuño (frozen potato), washed 1 cup peeled and cooked
white corn 1 cup peeled and cooked wheat grains 2
spoonfuls oil 1 cup white onion, cut into thin strips
(without washing) 2 spoonfuls ground cayenne pepper
6/2 teaspoon ground cumin
7/2 teaspoon crumbled oregano
8/4 teaspoon ground black pepper
9/4 cup green onion, cut into strips 1 teaspoon minced
parsley (to serve)
10/2 teaspoon crumbled oregano (to serve) 1 teaspoon of
minced mint (to serve)
Note: So that chairo is not bitter, chuño must soak in water
one night before, then it should be peeled, crushed
and washed.
Pour the water in the pot in which chairo is to be prepared.
Place the pot over medium heat. As soon it is warm, add the
meat and chalona. Before it begins to boil, stir and add
salt. Let it cook for at least one hour. To this broth, add
green beans, peas, carrots and potato. Let it boil for
fifteen minutes. Then add chuño and let it boil for another
five minutes. Add white corn and wheat. Let it boil until
potato is cooked. In a small pan put oil and heat it at a
medium temperature. Sauté the onion. Then add the cayenne
pepper, cumin, oregano and black pepper; let it cook for ten
minutes. Finally, add these spices to the chairo stew so
that all the mixture cooks for ten more minutes. Remove the
pot from the heat and add the green onion, parsley, oregano
and mint. Serve one piece of meat and one piece of chalona
in each serving plate. Try to maintain the initial amount of
broth. if necessary, add boiling water so that the stew does
not get very thick.
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