Directions

1. Season the meat with salt, pepper and cumin. Add the onion, wine, aguachicha de jora, vinegar, garlic, herbs and oil. Marinate in the refrigerator 12 hours.
2. In a pot (Dutch oven), place the panca pepper, meat and marinade, and cook approximately one hour over medium-low heat, adjusting seasoning as needed. Add the rocoto chile, 5 minutes before taking off the stove.
3. Serve on a deep plate or in bowl.
4. * Typical Peruvian drink -a fresh brewed corn beer. Look for it in a specialty ethnic market.