It is a traditional and popular meal from the department of Ayacucho, rich in calories and very pleasent flavour. This meal was initially consumed by the rural people or peasants during the diverse community activities. They did this dish because they helped your community, when they built their bridges, paths and other buildings for the community. This meal had Spain influency because they included ingredients as the beetroots, the pork and onions. they mixed with are the peppers ground, the peanuts and ayacuchana potatoes. Puca picante is very characteristic eat during the holydays in Ayacucho
*First cut the pork in to a smoll pieces, then pour in a cup of water in a pot. Separately reserve tha pork and broth. *liquefy the beetroots with half cup of water nd reserve. *in the hot pan over low heat fry the onions and garlic for five minutes. Add peppers and season with salt, pepper and cumin. Then add the beets, broth.pork potatoes and peanuts. Simmer 30 minutes, until the mixture thickens. *Pucca picante acompany with rice and chopped parsley.