Main Course · Dinner · Latin American ·

Earthy Peruvian Pachamanca with Herb-Marinated Meats

Name: Earthy Peruvian Pachamanca with Herb-Marinated Meats
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Fresh cilantro leaves, 1 cup; Fresh mint leaves, 1 cup; Garlic, minced, 4 cloves; Fresh oregano leaves, 2 tablespoons; Olive oil, 1/4 cup; Lime juice, 2 tablespoons; Pink Andean salt, 1 teaspoon; Ground cumin, 1 teaspoon; Chicken breast — cut into large chunks, 500g; Pork loin — cut into large chunks, 500g; Lamb shoulder — cut into large chunks, 500g; Potatoes, quartered, 4 medium-sized; Sweet potatoes, quartered, 4; Ears of corn, husked and halved, 4; Bell peppers, sliced, 3; Andean purple potatoes, 4 small

Experience the rich flavors of Peruvian culture with this modern take on Pachamanca, featuring a selection of herb-marinated meats and vegetables cooked to perfection.

4.3(333 reviews)

·By Ethan Brooks·October 8, 2025

Earthy Peruvian Pachamanca with Herb-Marinated Meats — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Herb Marinade

For the Meats

For the Vegetables

Nutrition

Per serving

Calories: 1057 kcal
Protein: 63 g
Carbs: 99 g
Fat: 48 g
Fiber: 11 g

Whole recipe

Total

Calories: 6340 kcal
Protein: 380 g
Carbs: 593 g
Fat: 290 g
Fiber: 65 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fresh cilantro leaves 1 cup	1	0.1	0.1	0	0.1
Fresh mint leaves 1 cup	2	0.1	0.5	0	0.3
Garlic, minced 4 cloves	18	0.8	4	0	0.3
Fresh oregano leaves 2 tablespoons	3	0.1	0.7	0	0.4
Olive oil 1/4 cup	477	0	0	54	0
Lime juice 2 tablespoons	8	0.1	2.6	0	0.1
Pink Andean salt 1 teaspoon	0	0	0	0	0
Ground cumin 1 teaspoon	8	0.4	0.9	0.5	0.1
Chicken breast — cut into large chunks 500g	825	97	0	46	0
Pork loin — cut into large chunks 500g	960	87	0	70	0
Lamb shoulder — cut into large chunks 500g	1375	113	0	100	0
Potatoes, quartered 4 medium-sized	620	16	139	0	10
Sweet potatoes, quartered 4	448	8	109	0	14
Ears of corn, husked and halved 4	616	20	128	8	16
Bell peppers, sliced 3	90	3	22	0	7
Andean purple potatoes 4 small	393	6	84	0	17

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meats

1
Create Herb Marinade
In a blender, combine cilantro, mint, garlic, oregano, olive oil, lime juice, salt, and cumin to create a smooth marinade.
2
Divide and Coat Meats
Divide the marinade into three separate bowls, and add chicken, pork, and lamb to each bowl.
3
Refrigerate Meats
Cover and let marinate in the refrigerator for at least 2 hours.

Preparing the Vegetables

1
Wash and Peel Tubers
Wash and peel potatoes and sweet potatoes, then quarter them.
2
Husk and Slice
Husk the corn and slice bell peppers into strips.
3
Set Aside Vegetables
Keep all vegetables aside in a large bowl.
Tip: For added flavor, briefly grill the vegetables before adding them to the Pachamanca setup.

How to Make Earthy Peruvian Pachamanca with Herb-Marinated Meats

Total time: 4 h 40 min · Yields 6 servings

1
Preheat the Pit
Prepare a large outdoor pit lined with stones, preheated for approximately 30 minutes until hot.
2
Layer Ingredients
Place meats at the bottom, then add larger veggies like potatoes and corn, followed by bell peppers on top. Cover with banana leaves or aluminum foil.
3
Seal and Cook
Cover the pit completely with soil or stones to trap heat, allowing the ingredients to cook slowly through steam and radiant heat for 1.5 hours.