Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add the shredded jackfruit from 2 cans and cook for 5-7 minutes until lightly browned, then remove it and set aside.

2. 2

   Add 1 large finely diced red onion to the same pot and sauté for 5 minutes until softened, then stir in 4 cloves of minced garlic and 2 tablespoons of Aji Amarillo paste and cook for 2 more minutes until fragrant.

3. 3

   Pour in 1 can (14.5 ounces) of undrained diced tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 large bay leaf, then stir well and let it simmer for 3 minutes.

4. 4

   Return the browned jackfruit to the pot, add 2 large yellow potatoes peeled and cut into 1-inch cubes, 2 medium carrots peeled and sliced into 1/2-inch thick rounds, and 4 cups of vegetable broth, stirring to combine all ingredients.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and braise for 30 minutes, or until the potatoes and carrots are tender.

6. 6

   Stir in 1 cup of frozen green peas and cook for another 5 minutes, ensuring the peas are heated through, then remove the bay leaf and season the stew with salt and black pepper to taste.

7. 7

   Garnish the Estofado de Jackfruit a la Peruana with 1/2 cup of fresh chopped cilantro before serving immediately.