Fusion recipe using Peruvian giant corn (mote) and a touch of Aji Amarillo paste.
Hands-free mode with voice commands & timers
No ratings yet
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the pork cubes until browned on all sides.
Remove the pork from the pot and set aside; in the same fat, sauté the diced red onion and garlic until softened and translucent.
Stir in the Aji Amarillo paste, cumin, and oregano, cooking for 2 minutes until the base becomes fragrant and slightly darkened.
Return the pork to the pot and add the soaked Peruvian giant corn and the chicken broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 90 minutes to 2 hours until the pork is tender and the corn kernels have 'bloomed'.
Skim any excess fat from the surface of the soup using a large spoon.
Stir in the lime juice and season generously with salt and pepper to balance the heat of the Aji Amarillo.
Serve hot in deep bowls, garnished with fresh cilantro and additional lime wedges if desired.
