Pulcraface

• ½ kg of pork ribs or leg
• ½ kg dried black potato
• 1 large onion, diced
• 1 tablespoon minced garlic
• 3 tablespoons of ground panca chili
• 2 tablespoons of ground mirasol chili
• 3 cups chicken or vegetable broth
• 1 cinnamon stick and 3 cloves
• 150 g ground peanuts
• 50 ml of oil
• MARAS SALT POT SPECIAL DRESSING TO TASTE
• 1 bar of grated sublime chocolate

Preparation:

1. Soak the dry potato the night before, the next day, wash it well and drain it, then brown it in a pan and cook it in a pot with the chicken or vegetable broth, cinnamon and cloves. When it is cooked, strain, remove the cinnamon and cloves and set aside.
2. Cut the pork into pieces, season with MARAS SALT, SPECIAL DRESSING, seal and set aside.
3. Make the sauce with the onion, garlic, panca chili, and ground mirasol chili, add the pork and cook until the meat is tender and soft; At this point, adjust the seasoning and add MARAS SALT SPECIAL DRESSING (ground seasoning in a 200GR POT) add the dried potato, a little broth and stir, bring to a boil, add the ground peanuts and grated chocolate, boil for 3 minutes and put out the fire.
4. Serve and accompany with Creole sauce, white rice or parboiled yuccas of your choice.