Brown freeze dried potato in a skillet until golden. Transfer to a bowl and cover with water for 30 minutes approximately.
Cut ľ of pork meat in large pieces and the rest in small pieces.
Marinate meat in a mixture of vinegar, pepper, cumin, white wine, ají, garlic and salt.
Fry pieces of meat (large ones) in ˝ cup oil. Remove meat.
Fry small pieces in same oil.
Pour oil left from meat in another pan. Add ˝ cup more. Pour marinade and cook for 2 minutes.
Add bouillion and freeze dried potato drained. Mix.
Reduce heat and cook for 1 1/2 hours stirring frequently. Add meat pieces and cook for another 1/2 hour until well done.
Before removing from heat, add toasted peanuts processed with crackers, and port wine.
Serve with white rice.
Note: To grind or process the ají panca
Soak in cold water for 6 hours changing water twice. Then cut and remove seeds and veins. Boil for 2 hours, changing the water after 1 hour to decrease hotness. Blend with oil until a puree consistency is obtained.