Ají amarillo and jalapeño peppers provide a fruity, vibrant heat that transforms humble root vegetables into something truly special. By sautéing the onions and garlic before adding the potatoes, we build a deep, aromatic base that carries the earthy notes of cumin and smoked paprika throughout the pot.
I love how the sweetness of the corn kernels cuts through the spice, creating a balanced flavour profile that feels both rustic and refined. For those who prefer a thicker consistency, mashing a few potato cubes against the side of the pan adds a lovely creaminess to the broth.
Serving Suggestions
This hearty stew is fantastic served in a deep bowl with a crusty piece of bread to mop up every drop. A squeeze of fresh lime juice at the end really brightens the dish, making it a perfect, warming lunch that brings a bit of Peruvian sunshine to the table.
