What I remember about this dish growing up was that every place that was organizing a New Year’s eve party offered Fricase paceno para recibir el alba on the menu. Of course, I didn’t understand why this was a special on the menu at 5 am in the morning on New Year’s eve! But when I was old enough that my parents let me go to a party with friends, I realized how important it is to have a nice spicy soup to keep you awake to receive the New Year with good energy. So I now understand why fricase is so important. I love this dish for the flavor and how simple it is. You don’t have to eat it at 5 or 6 am in the morning to enjoy!
2 lb pork (ribs or porkchop)
1/2 cup aji amarillo yellow sauce
12 black or white Chuño (usually you use the black ones) 3 per person (chuño is freeze-dried potato, if unavailable, rather than substituting for potatoes I’d just leave them out)
1/4 cup bread crumbs
1 can hominy (Mote blanco)
1 tsp cumin
1 tbs dry oregano
4 cups of water or broth
Get the ingredients ready. Chuño is soaked in water a night ahead, clean the extra skin if necessary.
Cut the pork into 8 large pieces, two per person. Rub the aji amarillo into the pork.
Meanwhile in a large pot heat the water or broth. Once is hot (but not boiling) add the pork, garlic, salt, cumin and let it simmer for an hour an a half.
While the meat is cooking, cook the Chuño in a separate pot. It’s cooked after 20 min or tender with a knife. Set aside.
Once the pork is tender after one hour and a half, add the oregano and bread crumbs. Let it simmer for 10 min. Add the Chuño and hominy or mote blanco (I like doing it this way).
Usually in Bolivia they put the chuño and the mote blanco in the soup bowl first and they add the meat and the fricase soup on top. I love cooking the mote blanco and chuño in the soup a little bit so they absorb the flavor.
The best way to enjoy this is early in the morning usually Saturday after a long night partying! There’s nothing better to go with this than a crispy marraqueta (Bolivian version of a baguette) to soak the juices in your bread and a good llajwa (spicy salsa).