Main Course · Dinner · Latin American ·

Andean Pacha Manca

Name: Andean Pacha Manca
Prep time: 110 min
Cook time: 330 min
Total time: 440 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: 1 kg lamb, cut into large chunks; 1 kg pork, cut into large chunks; 1 whole chicken, quartered; 1 tbsp cumin, ground; 1 tbsp paprika; 1 tbsp salt; 2 cloves garlic, minced; 4 medium potatoes, halved; 4 large sweet potatoes, halved; 2 ears of corn, cut into thirds; 1 large squash, cut into slices; 1 cup chicha de jora, (or substitute with beer); 1/4 cup soy sauce; 1/4 cup olive oil; 1 tbsp dried oregano; 1 cup fresh cilantro, finely chopped; 2 jalapeños, seeded and minced; 1 lime, juiced

Experience the rich flavors of the Andes with this traditional communal dish featuring meats and vegetables cooked under hot stones.

4.8(87 reviews)

·By Ethan Brooks·October 7, 2025

Andean Pacha Manca — Main Course served and photographed from above

Prep

1 h 50 min

Cook

5 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Meat

For the Vegetables

For the Marinade

For the Sauce

Nutrition

Per serving

Calories: 1168 kcal
Protein: 84.13 g
Carbs: 46.38 g
Fat: 76.88 g
Fiber: 5.13 g

Whole recipe

Total

Calories: 9347 kcal
Protein: 673 g
Carbs: 371 g
Fat: 615 g
Fiber: 41 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg lamb cut into large chunks	2940	232	0	216	0
1 kg pork cut into large chunks	2540	220	0	184	0
1 whole chicken quartered	2150	186	0	152	0
1 tbsp cumin ground	22	1	3	1	1
1 tbsp paprika	19	1	4	1	2
1 tbsp salt	0	0	0	0	0
2 cloves garlic minced	9	0	2	0	0
4 medium potatoes halved	400	10	90	1	8
4 large sweet potatoes halved	800	10	184	2	20
2 ears of corn cut into thirds	200	6	44	3	4
1 large squash cut into slices	76	2	18	1	4
1 cup chicha de jora (or substitute with beer)	150	2	13	0	0
1/4 cup soy sauce	34	3	4	0	0
1/4 cup olive oil	477	0	0	54	0
1 tbsp dried oregano	7	0	2	0	1
1 cup fresh cilantro finely chopped	4	0	1	0	0
2 jalapeños seeded and minced	8	0	2	0	1
1 lime juiced	11	0	4	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meat

1
Combine spices
In a large bowl, combine the cumin, paprika, salt, and minced garlic.
2
Rub meat
Rub the spice mixture generously over all the meat pieces.
3
Marinate
Pour the chicha de jora, soy sauce, and olive oil over the meat; cover and marinate for at least 4 hours.

Preparing the Vegetables

1
Season vegetables
Season the potatoes, sweet potatoes, corn, and squash with salt and a drizzle of olive oil.
2
Preheat stones
Preheat a large pit with hot stones for cooking.
3
Wrap vegetables
Wrap each piece of vegetable tightly with banana leaves or aluminum foil for steaming.
Tip: Make sure the stones are genuinely hot using an infrared thermometer for consistent heat. Pro Tip: Adding fresh eucalyptus leaves within the banana wrap enhances the aromatic profile.

How to Make Andean Pacha Manca

Total time: 7 h 20 min · Yields 8 servings

1
Heating the Stones
Fully heat the stones in the pit for about 2-3 hours.
2
Layering the Ingredients
Layer the marinated meats and wrapped vegetables over the stones in the pit.
3
Covering and Cooking
Seal the pit with earth or cloth to trap the heat and let cook for approximately 2 hours.