The Cochabamba valley, located in the center of Bolivia, is the birthplace of this national dish.

It is served with hominy, chuño (freeze-dried potato) and llajwa.

Recipe

Ingredients

- Pork

- cumin, garlic, oregano

- water

- lemon juice

- Salt

Preparation

- The day before, cut up the port and cook it in water.

- Next day season with salt, cumin, garlic and oregano.

- Boil again on high heat until the water evaporates.

- Lower the heat, add oil, cover the pot and leave it to fry until the meat turns dark.

- Drain the fat and add the lemon juice.