- 2 pounds pork loin, cubed
- ½ cup aji amarillo paste
- 8 quarts chicken or pork stock
- 10 cloves garlic, smashed
- 2 tablespoons cumin, ground
- pinch of cayenne
- salt and pepper, to taste
- 2 cups fresh sweet corn kernels
- 10 Idaho® fingerling potatoes, assorted colors, cooked, quartered
- Marinate the pork in the aji amarillo paste for 2 hours, then lightly sear it in a large pot in batches, making sure not to overcrowd the pot.
- Remove the pork from the pot and set aside. In the same pot, add the stock, garlic, cumin and cayenne. Season to taste with salt and pepper. Bring to a boil, then turn down to a simmer and add the pork back to the pot. Cook over low heat, covered, for 2½ hours, until very tender.
- Add the corn and cooked potatoes to the pot and let cool for 10 minutes before serving. Season to taste if needed.