Pachamanca a la Olla (Andean Home Adaptation)

Ingredients

• 1 1/2 lb boneless pork shoulder, cut into 2-inch pieces
• 2 lb bone-in chicken thighs and drumsticks
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/3 cup ají panca paste
• 5 garlic cloves, finely grated
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/2 cup packed huacatay leaves, or 3 tbsp jarred huacatay paste
• 1/4 cup packed chincho leaves, or 2 tbsp additional huacatay plus 1 tsp dried oregano
• 1/2 cup chicha de jora or a mild lager
• 2 tbsp red-wine vinegar
• 1 tbsp neutral oil
• 1 1/2 lb small yellow or purple potatoes, scrubbed
• 1 lb sweet potatoes, scrubbed and cut into 2-inch pieces
• 2 ears corn, shucked and cut crosswise into thirds
• 8 oz fresh fava beans in their pods, rinsed, or 1 1/2 cups shelled fava beans
• 8 oz queso fresco, cut into 6 thick slices, optional
• 12 to 16 dried corn husks, soaked until pliable, or food-safe banana leaves
• 1/2 cup water, plus more only if needed

Method

1. 1.Blend the ají panca, garlic, cumin, pepper, huacatay, chincho, chicha, vinegar, oil and 1 teaspoon salt into a loose green-red paste. If using jarred herb paste, check its salt before adding the full amount.
2. 2.Rub the marinade thoroughly over the pork and chicken, working it beneath any loose chicken skin. Cover and refrigerate at least 8 hours and up to 24 hours; keep the remaining 1/2 teaspoon salt for the vegetables.
3. 3.Thirty minutes before cooking, remove the meat from the refrigerator. Drain the softened corn husks and use them to line the bottom and sides of a heavy 6- to 8-quart Dutch oven, leaving enough overhang to fold across the top.
4. 4.Season the potatoes, sweet potatoes, corn and fava pods with the remaining 1/2 teaspoon salt. Arrange the pork in one layer over the husks, set the chicken skin-side up around it and scrape all remaining marinade over the meat.
5. 5.Layer the potatoes and sweet potatoes over and around the meat, followed by the corn and fava beans. Pour 1/2 cup water down the side of the pot rather than washing seasoning from the surface. Tuck in the optional queso fresco where it will not sit directly on the pot bottom.
6. 6.Fold the corn husks or banana leaves over the food. Press a sheet of heavy foil directly beneath the lid to make a tight seal. Bring the pot just to a lively steam over medium heat, about 8 minutes, then immediately reduce the heat to low.
7. 7.Cook without opening for 70 minutes. Listen for a quiet steady simmer; aggressive boiling can scorch the lower layer, while complete silence after the first 15 minutes may mean the heat is too low.
8. 8.Open carefully away from your face. Checkpoint: the chicken must register at least 165°F at the thickest part, pork should be fork-tender, and a thin knife should slide through the potatoes and sweet potatoes without resistance. Reseal and cook 15 to 25 minutes longer if any component is firm.
9. 9.Transfer the cooked meat and vegetables to a warm platter. If more than 1 cup thin liquid remains, simmer it uncovered for 5 to 8 minutes until lightly concentrated; if the pot is nearly dry but nothing is scorched, simply spoon the aromatic juices over the platter.
10. 10.Rest the meat 10 minutes, then serve family-style with the potatoes, sweet potatoes, corn, fava beans and optional cheese. Explain at the table that this is the home-pot form; a traditional pachamanca is cooked collectively with heated stones in the earth.
11. 11.Cool leftovers in shallow containers within 2 hours. Reheat covered until the meat reaches 165°F and the tubers are steaming through.