Shambar – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Region / Locale: Trujillo Servings: Serves 6
Peru Region / Locale: Trujillo Servings: Serves 6Shambar is a traditional Andean soup hailed from the northern part of Peru, particularly from Trujillo. Celebrated as a Monday dish, it embodies a rich blend of flavors, combining a variety of grains, beans, meats, and spices that reflect the diverse culinary heritage of Peru. Rooted in ancient traditions, Shambar is a hearty and nutritious meal, revered across generations for its comforting and complex taste profile.
Ingredients
- Pork shoulder – 500 g / 1.1 lbs
- Ham hock – 1 piece
- Lentils – 100 g / 1/2 cup
- Chickpeas – 100 g / 1/2 cup, soaked overnight
- Large lima beans – 100 g / 1/2 cup, soaked overnight
- Green peas – 100 g / 1/2 cup, soaked overnight
- Hominy corn – 100 g / 1/2 cup, soaked overnight
- Rice – 100 g / 1/2 cup
- Onion – 1 large, diced
- Garlic cloves – 4, minced
- Aji panca paste – 2 tablespoons
- Vegetable oil – 2 tablespoons
- Cumin powder – 1 teaspoon
- Fresh cilantro – 1/4 cup, chopped
- Salt and pepper – to taste
- Water – 2 liters / 8 cups
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Stir in the aji panca paste and cumin powder, cooking for another 2 minutes to release their flavors.
- Add the pork shoulder and ham hock, searing on all sides for about 5 minutes.
- Pour in the water, adding the soaked chickpeas, lima beans, green peas, and hominy corn.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meats and legumes are tender.
- Towards the last 30 minutes of cooking, add the lentils and rice.
- Season with salt and pepper to taste, then stir in the fresh cilantro just before serving.
Substitutions
- Pork shoulder -> Chicken thighs
- Ham hock -> Smoked turkey leg
- Aji panca paste -> Chipotle paste
Enhancements in the Next Evolution
- Use beef stock instead of water for a richer flavor.
- Add a small amount of smoked paprika for an additional smoky note.
- Include a dash of white wine vinegar during the last 10 minutes to enhance complexity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
