Lituma Recipe
Make Lituma Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Seasoning & finishing
Method
Main preparation
Prepare and boil potatoes
Wash and peel the potatoes (you may leave some skin for texture if you prefer). Cut into 2–3 cm chunks so they cook evenly. Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size. Drain and set aside, reserving about 120 ml of the cooking liquid.
Render and brown pork
While potatoes cook, heat 1 tablespoon oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the diced pickled pork or diced smoked ham hock and cook until fat renders and edges begin to brown, about 6–8 minutes. Remove most of the pork pieces with a slotted spoon and reserve; leave rendered fat (about 1–2 tbs) in the pan.
Sauté aromatics
To the same pan with the rendered fat, add remaining 1 tablespoon oil and 1 tablespoon butter if needed. Add chopped onion and sauté over medium heat until translucent and beginning to color, about 5–7 minutes. Add minced garlic, ground cumin, and smoked paprika and cook another 30–45 seconds until fragrant, stirring to avoid burning.
Add potatoes and peas
Add the drained potatoes and frozen peas to the simmering stock. Gently stir to combine, taking care not to break up the potatoes at this stage (unless you prefer a partially mashed texture). Simmer for another 5 minutes so peas heat through and potatoes absorb some broth flavor.
Finish & serve
Mash or break some potatoes (optional)
For a traditional lituma texture, lightly press about one-third of the potato chunks against the side of the pot with a spoon or slightly mash them in a bowl and return to the pot. This will thicken the broth and create a comforting, hearty consistency. If you prefer a soupier version, skip mashing.
Adjust seasoning and finish
Taste the broth and add additional salt and black pepper as needed (start with an extra 1/4–1/2 tsp salt if necessary). Remove and discard the bay leaf. Stir in chopped cilantro or parsley. If the mixture seems dry, add up to 120 ml reserved potato cooking liquid or more stock to reach desired consistency. Heat for 1–2 minutes until everything is hot.