- 14 Oz Beef (shank or brisket).
- ¼ Lb Chalona (lamb jerky).
- 6 Chuños (dehydrated potatoes).
- 3 Oz Wheat hominy.
- 3 Oz Corn hominy.
- ¼ Lb Peas
- 1 Beef knee bone.
- 2 Potatoes.
- 2 Carrots.
- 2 Onions.
- 1 Sprig of celery.
- 2 Garlic cloves.
- 2 Yellow peppers.
- 1 Tablespoon sweet paprika.
- Mild olive oil, 0.4°.
- Salt and black pepper.
Soak chuños in warm water overnight. Remove the skin and rinse in several waters to remove bitterness.
Place beef along with the knee bone and the chalona in a Practika Plus Magefesa pressure cooker. Add 1 onion, 1 carrot, the celery stalk and a sprig of parsley. Cover with water and close the pot.
Set cooker in position two (high pressure).When it starts releasing steam, reduce heat and cook for about 40 minutes.
Chop remaining onion and carrot, peppers and garlic into julienne. Heat a dash of olive oil in a Stainless steel Magefesa pan and cook vegetables until soft. Add paprika and sautéed for further minutes.
Cover with the meat cooking broth. Add peas, wheat and corn hominy, julienne potatoes and crushed chuños. Cook all together for about ten minutes.
Shred cooked chalona. Cut beef into pieces; add to cooker along with a few sprigs of parsley and mint. Season with salt and pepper to taste and let boil until potatoes are cooked through.
Serve in individual casseroles. Arrange a few pork rinds on top of each casserole and sprinkle with chopped parsley.