Peruvian Beef and Hominy Stew with Ají Panca and Herbs

Instructions

1. 1

   1. Season the beef with 1 teaspoon salt, black pepper, and ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot over medium-high heat for 2 minutes. Add the vegetable oil and brown the beef in batches for 6 to 8 minutes, until well seared. Remove and set aside.

3. 3

   3. In the same pot, add the diced red onion and cook over medium heat for 4 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   4. Add the ají panca paste, tomato paste, and dried oregano. Cook for 2 minutes over medium heat so the base develops color and aroma.

5. 5

   5. Add the chopped tomato, carrot, and red wine vinegar. Cook for 3 minutes, scraping the bottom of the pot to blend the flavors.

6. 6

   6. Return the beef to the pot, add the hot beef stock and bay leaf. Once it reaches a gentle boil, lower to medium-low heat, partially cover, and cook for 45 minutes.

7. 7

   7. Add the yellow potato and cooked hominy. Stir well and continue cooking for 25 to 30 minutes, or until the beef is tender and the potato is cooked through. If desired, maintain a gentle simmer around 195-205°F / 90-96°C.

8. 8

   8. Remove the bay leaf. Add half of the fresh culantro or cilantro and the lime juice. Taste and adjust with the remaining salt if needed.

9. 9

   9. Serve the stew hot and finish with the thinly sliced red onion, fresh parsley, and the remaining culantro or cilantro on top.