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Lunch Meals Cooking Time : 1 hour 50 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Bolivian Fricasé | Traditional Spicy Pork and Hominy Stew

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Bolivian Fricasé, also known as Fricasé Paceño, is a traditional pork stew particularly popular in La Paz. This hearty dish features tender pork pieces slowly simmered in a rich, spicy broth made with yellow chilli, garlic, cumin, oregano, and other seasonings. Hominy corn adds a satisfying texture, while the combination of chilli and aromatic spices gives the broth its distinctive golden colour and deep flavour.

Fricasé is commonly enjoyed as a filling lunch, especially during cold mornings and festive gatherings in the Bolivian highlands. Traditionally, it is served hot with cooked hominy, chuño (freeze-dried Andean potatoes), or ordinary potatoes when chuño is unavailable. Its bold seasoning and comforting broth make it one of the most recognised dishes in La Paz cuisine.

Cooking Method

Heat vegetable oil in a large heavy-bottomed pot over medium heat.
Add the pork pieces and brown them lightly on all sides.
Add the chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
Stir in the yellow chilli paste, cumin, oregano, black pepper, and salt.
Pour in the water or pork broth and bring to a boil.
Reduce the heat, cover, and simmer for approximately 60–75 minutes, or until the pork is tender and thoroughly cooked.
Add the cooked hominy corn and simmer for another 10–15 minutes so the flavours combine.
Taste the broth and adjust the salt and seasoning as needed.
Stir in the fresh parsley and remove from the heat.
Serve hot in deep bowls with cooked chuño or boiled potatoes and a little dried oregano on top.