El Pallares stew That I will introduce you today, it will take your breath away. So get ready and let yourself be enchanted by this generous pallar that will cause you a storm of delicious sensations, in the only unmistakable style of MyPeruvian Food. Hands to the kitchen!
Pallares Stew Recipe
Ingredients
- 1/2 kilo of pallares
- 3 red onions
- 1 piece of pork (skin, dewlap or bacon)
- 100 ml olive oil
- 1 tablespoon minced garlic
- 1 pinch of salt
- 1 pinch of White pepper
- 100 ml evaporated milk
Materials
Preparation of Stew of Pallares
- We started this recipe by soaking a pound of Pallares the night before.
- The next day we drain them, peel them and cook them in water over a low heat, together with a red onion cut in two and a piece of pork. It can be made from skin, dewlap or bacon. The one of the three my favorite is the one with the double chin, but I understand that it can scare many and they will prefer the bacon. Of course, the bacon is not smoked.
- We cook and move so that the pallar releases its creamy juice.
- Meanwhile, in a pan We add a splash of olive oil, together with two finely chopped red onions, which we sweat for 5 minutes. Then we add a tablespoon of ground garlic. Observe every moment how our pallares are. It should be half broken and falling apart.
- We remove the pig and chop it small and return it to the pallares.
- We remove the onion and liquefy it with a little liquid from the pallares and a few more pallares. Then we return it to the pallares.
- The time has come to give them the delicacy point. Add salt, white pepper and let it thicken, stirring well with a wooden spoon.
- When it is thick, we add a good splash of olive oil, a splash of evaporated milk if you like and we taste the salt again. And ready! We prepare to eat.
To serve, we can accompany it with a Creole sauce, some fried eggs, rice, any homemade stew, fried fish or a steak.
Tips for making a delicious Pallares stew
My favorite meat actually to accompany the lollipops, is a baked pork loin with plenty of Creole seasoning. Test it!
Did you know…?
The pallar is native to Peru since ancient times, and as a legume it could perfectly be an excellent substitute for meat, since it provides the same amount of protein as it. A palla stew provides us with fibers and minerals such as copper, manganese, iodine and zinc. In addition to vitamins resistant to heat and little fat. It is excellent for the liver and lungs. It reduces cholesterol in the blood, regulates blood glucose and removes the intestine due to its high fiber content. Prepare it at home at least once a week.
Legend of the Pallares
Legend has it that about 5000 years ago, a God dressed in white called Llampayec, filled the valleys of Ica with love, watering them with his seeds from the blessed pallar. This God gave food and life to its inhabitants.
Everything was happiness and peace until one day Llampayec discovered that his fields had been populated by other vegetables that little by little were replacing his son el pallar. And so disappointed in tears, the white God decided to leave never to return. Suddenly a silent silence ravaged the entire valley, rivers of tears flowed through the departure of the blessed pallar, thousands of sacrifices and pilgrimages were made in honor of Llampayec, waiting for his forgiveness and return. Droughts, hunger, desolation, crossed the desert from the Andes to the Pacific. "Llampayec returns!" it was heard among the Paracas winds.
And he returned, pitying for that land that he loved so much, he returned to stay forever and turn it into Ica, in the valley that harvests the most beautiful pallares on the planet.
