Trujillano Traditional Shambar

240 min
Shambar is an emblematic soup-stew from the city of Trujillo, in northern Peru. It's an incredibly filling and complex dish, combining a variety of vegetables such as beans and chickpeas, with sliced wheat and different types of pork, including bacon and skin. Its base is a robust broth made with smoked pork bones and a powerful dressing of Peruvian chili peppers (yellow, mirasol and panca). It is traditionally served on Mondays and is crowned with toasted mountain courts. It's a complete meal on a single plate, a true “dead lifter”.

INGREDIENTES

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10
Porciones

HERRAMIENTAS

  • + Very large pot (cauldron type, 8-10 liters).
  • + Large skillet for dressing.
  • + Ladle, kitchen tongs.
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

The Broth with Substance. In the large pot, place the bacon, smoked pork bones and skin. Cover with water and bring to a boil. Cook over medium heat for 2 hours to create a powerful and flavorful broth.

Step 2:

The Criollo Dressing. While the broth is cooking, prepare the dressing. In the large skillet, melt the lard over medium heat. Saute the onion and garlic until translucent.

Step 3:

The Magic of Chili Peppers. Add the yellow pepper, mirasol and panca pasta. Season with salt, pepper, cumin and oregano. Add the bay leaves. Cook on low heat for 10 minutes, stirring constantly. This step is key to developing a deep flavor.

Step 4:

The Union of Flavors. Once the broth is ready, remove the bones and skin (reserve the bacon and skin). Pour all the dressing from the pan into the pot with the broth and mix well.

Step 5:

Cooking for Times (The Secret of Shambar). Add the beans and garbanzos (previously soaked and drained) to the pot. Cook for 1 hour. Then, add the wheat (also soaked and drained) and cook for 1 more hour.

Step 6:

The Final Touches. When 20 minutes are left to cook, add fresh beans, potatoes and diced squash. Cut the bacon and cooked skin into pieces and add them back to the soup.

Step 7:

Grandma's Perfume. Just as you turn off the heat, add the spearmint and parsley branches to infuse and flavor the soup with the residual heat.

Step 8:

Serve. Serve the Shambar hot in deep plates. Make sure that each dish has its portion of meat and vegetables. Corona with abundant mountain field.

TIPS

  • + The Secret of Taste: Using smoked or roasted pork bones and lard in the dressing is essential to achieve the deep and traditional flavor of Shambar.
  • + Soaking is Non-Negotiable: Soaking vegetables and wheat from the night before not only drastically shortens cooking time, but also makes them more digestive.
  • + The Patience of Dressing: Do not rush the cooking of the dressing. Cooking chillies on low heat for at least 10 minutes is key to eliminating the raw flavor and developing a complex flavor base.
  • + Staged Cooking: The order in which the ingredients are added is crucial. Respecting the cooking times of each stew and wheat ensures that everything is tender and ready, without falling apart.
  • + Herbs at the End: Aromatic herbs such as spearmint and parsley are always added at the end, with the fire already turned off, so that they release all their fresh scent into the soup.