julienne the red onion, place in a bowl, and wash with running water. Drain the water and set aside. In a cup, mix the vinegar, olive oil, juice of ½ a lime, and spices.

Pour the pickling sauce over the onion and toss in the bowl. Cover and refrigerate for an hour before serving

Toast papa seca in a dry skillet over medium heat, about 5 minutes

Soak papa seca in cold water for 30 minutes, strain and set aside

Season pork cubes with salt, pepper, and cumin; set aside

Brown pork cubes in a large pot with canola oil over medium to high heat, work in batches if necessary

Remove the pieces of pork from the pot and set aside

In the same pot, make onion sofrito by sautéing the garlic paste, diced onion, aji amarillo, and aji panca with canola oil over medium heat, cook until onions are translucent

Add strained papa seca, peanut butter, 6 cups of beef stock, and cheesecloth bouquet with spices, stir to mix well and make sure the meat is covered by the liquid; add more stock if needed

Simmer covered until pork is fork tender, about 1 ½ hours total cooking time, stir occasionally to prevent the stew from sticking to the pot; add more stock if needed

In the last 10 minutes, add red wine, stir to mix well

Remove from heat and let rest for 30 minutes, discard the cheesecloth bouquet

Serve in individual bowls over a bed of steamed rice

Garnish with roasted peanuts, salsa criolla, and cilantro