About this Dish
A hearty La Paz soup of lamb, freeze-dried potato (chuño), and vegetables.
History & Origin
Chairo relies on chuño, an ancient Andean technique of freeze-drying potatoes at high altitude — a preservation method dating back to the Inca empire.
IngredientsServes 3
🍖Lamb ribs or shoulder, 600g cut into chunks
🥔Chuño (freeze-dried black potato), 150g soaked overnight
🥔Tunta (white freeze-dried potato), 100g soaked overnight
🌽Dried hominy corn (mote), 150g soaked overnight
🫘Dried broad beans (habas), 100g soaked overnight
🧅White onion, 1 large finely chopped
🧄Garlic cloves, 3 minced
🌶️Ají amarillo paste, 2 tablespoons
🥬Fresh mint and parsley, small bunch each
🧂Salt, cumin, and black pepper to taste
Method
1
Place the soaked hominy corn and broad beans in a large pot with 2.5 litres of water and bring to a boil. Cook for 45 minutes until they begin to soften, as these take the longest.2
Add the lamb chunks to the pot and continue boiling over medium heat for another 30 minutes, skimming off any foam that rises to the surface. Season with salt, cumin, and black pepper.3
While the lamb cooks, squeeze the soaked chuño and tunta firmly with your hands to remove as much dark water as possible, then roughly break them into pieces. This step is important to remove bitterness.4
In a small pan, heat a little oil and fry the onion, garlic, and ají amarillo paste together for 8 minutes until soft and fragrant. Add this sofrito directly into the main pot and stir well.5
Add the prepared chuño and tunta pieces to the pot and stir everything together. Simmer on medium-low heat for a further 25–30 minutes until the soup thickens and all ingredients are fully tender.6
Taste and adjust seasoning. Ladle into deep bowls and finish with a generous handful of freshly chopped mint and parsley. Serve hot with crusty bread or a side of white rice.User Reviews
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