Pachamanca

• 1 kg pork shoulder
• 1 kg chicken
• 500 g potatoes
• 300 g sweet potatoes
• 2 cups maize corn
• 4 cloves garlic
• 2 tbsp pachakuti seasoning
• 4 leaves banana leaves

Method

1. 1

   Soak the maize corn overnight in water. Drain and set aside.

2. 2

   Prepare a pit in the ground and line it with stones. Heat the stones until they are very hot.

3. 3

   In a large bowl, combine the pork and chicken with garlic and pachakuti seasoning. Mix well.

4. 4

   Place the seasoned meat in the hot stones, then layer the potatoes, sweet potatoes, and soaked maize on top.

5. 5

   Cover the ingredients with banana leaves to trap the heat and steam the food.

6. 6

   Cover the pit with soil to create a traditional steaming oven and let it cook for about 3 hours.

7. 7

   After 3 hours, carefully uncover the pit, remove the banana leaves, and serve the Pachamanca hot.

8. 8

   Enjoy your delicious Pachamanca with a side of fresh salad or aji sauce.