This Chupe is a pretty overwhelming spoon dish. It has zapallo, potato, beans, rice, tender chocolate, cheese, milk and a few other spices which make it a very filling and especially comforting dish for this weather we’re busy with. Better choice.. Impossible!
One of the most important pods in this bean sucker is that the yellow potatoes should not be cut completely with the knife, but should be peeled just to release the starch and thicken the broth. In my case I left a few whole ones.. and others don’t.
So, first of all.. we must suffer a red onion chopped in oil, add minced garlic and season. When the onion is transparent, we add a couple cdas. of yellow aji and we cooked for 3 minutes. We threw out 2 litres of water, the peeled beans, the minced zapallo and the rice. We let the slow cooker We incorporated the yellow potatoes, the clam split in 3.. and we keep cooking. We added chopped huacatay and before finishing we put in scrambled eggs, milk and fresh chopped cheese. Mix and serve hot, garnishing with oregano and huacatay. We accompany your infallible aji rocotito.
And now, let’s go there..
Let’s savor the succulent yam!
