Puca Picante is a hearty and vibrant red stew that originates from the Ayacucho region of Peru. The name "puca" means red in Quechua, referring to the distinctive color that comes from the blend of red chilies used in this warming dish.

This dish emerged from the Andean highlands, where it was traditionally prepared during special occasions and community gatherings. The combination of pork and potatoes reflects the agricultural heritage of the region, while the use of peanuts shows the ingenious ways Peruvian cooks created rich, complex flavors from local ingredients.

The preparation begins with marinating chunks of pork in a flavorful paste made from ground red chilies, peanuts, and aromatic spices. The meat is then slowly simmered with potatoes until tender, allowing the flavors to meld together. Fresh mint leaves are added towards the end, providing a refreshing contrast to the rich, spicy sauce.

While the traditional recipe remains popular, modern variations might include different meats like chicken or beef, and some cooks add vegetables like carrots or peas for added nutrition. Some versions incorporate quinoa or other native grains to make the dish even more substantial.

In Peru, Puca Picante is typically served for lunch or dinner, accompanied by white rice and corn. It's particularly popular during cold weather and is often featured at local festivals and family gatherings. The dish is usually garnished with fresh mint leaves and sometimes served with a side of salsa criolla for added freshness.

From a nutritional perspective, Puca Picante is quite hearty, with each serving containing approximately 400-500 calories. The dish is rich in protein from the pork and healthy fats from the peanuts. However, those with peanut allergies should be cautious, and the spicy nature of the dish might not suit everyone. The stew is naturally gluten-free but can be high in sodium, so those watching their salt intake might want to request a milder version.