Oven pachamanca with rocoto

Ingredients

• 500 g pork in large chunks
• 500 g chicken pieces
• 4 medium potatoes, peeled and halved
• 2 medium sweet potatoes, cut into thick rounds
• 2 ears of corn, cut into pieces
• 4 tablespoons PIKI pachamanca seasoning
• 1 tablespoon PIKI rocoto paste
• 1 tablespoon PIKI ají panca paste
• 3 sprigs fresh huacatay (or 1 tsp dried)
• 2 sprigs fresh spearmint
• ½ cup chicha de jora or dark beer
• Coarse salt, pepper and olive oil

Preparation

1. 01

   In a large bowl mix the pachamanca seasoning, rocoto paste, ají panca, salt, pepper and a drizzle of olive oil. Add the chopped huacatay and spearmint leaves and mix well.

2. 02

   Add the pork and chicken to the marinade. With your hands coat every piece well. Cover and refrigerate for at least 30 minutes — overnight is even better.

3. 03

   Preheat oven to 190 °C. In a deep roasting pan place the tubers (potatoes and sweet potatoes) on the bottom, then the marinated meats on top. Add the corn on the sides. Pour the chicha de jora over everything.

4. 04

   Cover the pan tightly with foil, making sure no steam escapes. This is what creates the slow-cooking effect that makes pachamanca special. Roast for 50 to 55 minutes.

5. 05

   Remove the foil and increase oven to 220 °C for another 10 minutes to brown the meats. Serve everything together in the tray or a large platter. The rocoto paste gives that final spicy kick that brings all the flavors alive.