Pachamanca

Method

Combine all meats in a large bowl and coat with olive oil, aji amarillo paste, minced garlic, cumin, coriander, salt and pepper. Layer banana leaves or foil to create a large cooking pouch, alternating layers of seasoned meat with potatoes, sweet potatoes, corn, and green beans. Fold the leaves or foil to create a sealed parcel, then dig a pit in the ground approximately 60cm deep and line with hot stones (or use a large heavy covered pot as an alternative). Place the wrapped parcel on the hot stones, pour the hot water or stock over it, and cover with earth or foil. Cook for 2-3 hours until all meats are tender and vegetables are cooked through. Carefully unwrap the parcel, transfer contents to serving platters, and serve immediately with the cooking juices as sauce, accompanied by fresh lime wedges and hot peppers on the side.