Chairo Paceño

Name: Chairo Paceño
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 6 servings
Cuisine: Bolivian
Ingredients: 500g lamb stew meat, cubed; 1 cup chuño (freeze-dried potatoes), soaked overnight; 1/2 cup wheat berries, soaked; 2 potatoes, cubed; 1 carrot, diced; 1/2 cup peas; 1 onion, diced; 2 cloves garlic; 1 tsp cumin; 1 tsp oregano; 6 cups water; Salt, pepper; Parsley

Chairo Paceño (CHAI-roh pah-SEH-nyoh)

La Paz Freeze-Dried Potato Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 448 kcal

A thick, hearty La Paz stew combining chuño (freeze-dried potatoes), lamb, wheat, vegetables, and herbs into a deeply traditional Andean bowl.

Nutrition & Info

Protein 28.0g

Carbs 48.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large stockpot cutting board ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: parsley, oregano

Accompaniments: bread

Ingredients

500g lamb stew meat, cubed
1 cup chuño (freeze-dried potatoes), soaked overnight
1/2 cup wheat berries, soaked
2 potatoes, cubed
1 carrot, diced
1/2 cup peas
1 onion, diced
2 cloves garlic
1 tsp cumin
1 tsp oregano
6 cups water
Salt, pepper
Parsley

Instructions

1
Boil lamb in water with onion and garlic for 1 hour until tender.
2
Add soaked wheat berries and chuño. Simmer 30 min.
3
Add potatoes, carrot, and peas. Cook 20 min until all vegetables are tender.
4
Season with cumin, oregano, salt, and pepper.
5
The stew should be very thick, almost porridge-like.
6
Serve in deep bowls garnished with fresh parsley.

💡

Did You Know?

Chuño, the freeze-dried potato used in chairo, is made by leaving potatoes out during freezing Andean nights — a preservation technique over 1,000 years old.

Chef's Notes

Equipment Tips

large stockpot
cutting board
ladle

Garnishing

parsley, oregano

Accompaniments

bread

The Story Behind Chairo Paceño

Chairo is an Aymara stew from the Lake Titicaca region, predating the Inca Empire. It showcases chuño, the world's oldest form of freeze-dried food, created by Andean farmers who exploited high-altitude freeze-thaw cycles. The dish represents the survival wisdom of highland peoples who needed calorie-dense, long-lasting food for harsh winters.

🕐 Traditionally enjoyed lunch, cold weather 📜 Origins: Pre-Columbian Aymara

Comments (0)

No comments yet. Be the first to share your thoughts!