Chambar Trujillano

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Description:

This dish use to be made by my Grandmother in Trujillo, everytime we went to visit she would make it. It is the most comforting, warming, nourishing soup or stew if you prefer that Ive had. Everytime I make it, it takes me back 20 years and thousands of miles back to my abuelitas house. It is easy to make, and extremely delicious and satisfying. Also very filling without you having to consume to much due its high fiber and protein content thanks to the beans and wheat berries, very nutritious. The original dish calls for several parts of the pig, wich can lead to a fatty dish but I will give you tips on how to keep the same desired flavor profile with very little fat. Perfect for a cold winter day. Thats it Im making some this weekend!

Prep:

4 hours

Servings:

8

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Submitted by:

Foodie

Ingredients

1lb 2oz smoked ham hock

1lb 2oz pork shoulder butt (cut into large individual pieces)

9oz pork rind

9oz wheat berries (soaked overnight)

9oz pinto beans (soaked overnight)

9oz broad beans (soaked overnight)

9oz chickpeas (soaked overnight)

4tbsp oil

onion cut into small dice

large garlic cloves minced

1/2

cup of aji amarillo puree

1tsp achiote

1/4

cup fresh oregano in chiffonade

1/4

cup mint in chiffonade

salt and pepper

Directions

season pork butt pieces with salt and pepper. On a big pot, heat up a little oil and sear all sides. Make sure they are nice and golden (caramelization is key!). put aside. deglaze with about a cup of water, and reduce until you have about 1/4 cup of liquid. add the ham hocks and pieces of pork butt and make a stock, about 2 hours, strain, separate the meat from the bones and put aside along with the pork butt pieces. Save the intensily flavored liquid.

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Heat up a little oil in a pot, and sweat onion until lightly caramelized. add garlic, aji and achiote. cook for 2 more minutes, make sure it does not burn. add beans, wheat berries, and chickpeas and stir. add the stock and simmer. halfway through the cooking, about 20 - 30 minutes, add the broad beans the oregano and the mint. cook until tender. When done add the separated ham hock meat and pork shoulder pieces and serve.

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