Ingredients:
- 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:
- 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.
- Cut the pork into pieces, season with MARAS SALT, SPECIAL DRESSING, seal and set aside.
- 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.
- Serve and accompany with Creole sauce, white rice or parboiled yuccas of your choice.