This recipe adapts professional Peruvian techniques into standard home measurements. For the best result, toast and soak the dried potatoes the night before.
Place the dried potatoes in a large, dry pot over medium heat. Toast for 3–5 minutes, stirring constantly until they release a nutty aroma and turn golden-brown. Transfer to a bowl, cover with plenty of water, and soak overnight (or at least 4 hours). Drain and rinse before use.
In a large Dutch oven or heavy pot, heat a splash of oil over medium-high heat. Brown the pork cubes until crispy and the fat renders. Remove the pork. Sear the chicken thighs in the remaining fat until golden. Remove and set aside.
Reduce heat to medium-low. Add the minced onions to the rendered fat and cook for 10–12 minutes until soft and translucent. Add the garlic, aji panca, aji amarillo, and cumin. Cook for another 5–8 minutes, stirring frequently, until the oil begins to separate from the paste.
Pour in the wine and use a wooden spoon to scrape the brown bits (fond) off the bottom of the pot. Add the meats (and any juices), the drained potatoes, the cinnamon stick, and the cloves.
Pour in 4 cups of stock. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 45–60 minutes. Stir every 10 minutes to prevent the potatoes from sticking to the bottom. If the stew becomes too thick, add the remaining cup of stock.
Once the potatoes are tender and the sauce is a deep mahogany, stir in the ground peanuts. Let it simmer for 2 more minutes. Remove the cinnamon stick and cloves. Season with salt and pepper to taste.
Let the carapulcra rest for 10 minutes before serving. This allows the starches to settle and the flavor to deepen.
Serve alongside white rice and Salsa Criolla (thinly sliced red onions marinated in lime juice, salt, and cilantro).
