Shambar

Shambar (Peruvian Hearty Wheat and Meat Soup)

Shambar is a beloved traditional Peruvian soup, especially associated with Mondays in Trujillo, where leftover meats are simmered with cracked wheat, beans, and aromatic vegetables into a thick, deeply flavored one-pot meal.

Prep

25 min

Cook

90 min

Total

115 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) beef shank or short rib, bone-in, meat plus marrow bone for richness
• •300 g (10½ oz) pork shoulder or loin, bone-in, skin-on pork adds depth if available
• •400 g (14 oz) bone-in chicken thighs and drumsticks, skin on for flavor
• •300 g (10½ oz) cracked wheat (trigo pelado/mote de trigo), the traditional cracked green wheat; substitute pearled wheat if unavailable
• •150 g (5¼ oz) dried lima beans (pallares), or canned, drained (use 400 g / 14 oz)
• •150 g (5¼ oz) dried chickpeas (garbanzos), or canned, drained (use 400 g / 14 oz)
• •150 g (5¼ oz) dried fava beans (habas peladas), split, peeled favas are most authentic
• •3 L (12 cups) cold water, plus more as needed
• •2 tbsp vegetable oil
• •1 large red onion, finely chopped
• •4 cloves garlic, minced
• •2 tbsp aji panca paste, Peruvian red chili paste; substitute 1 tbsp mild paprika + 1 tsp mild chili powder
• •1 tbsp aji amarillo paste, Peruvian yellow chili; substitute 1 tbsp mild yellow chili paste
• •2 tsp ground cumin
• •2 tsp dried oregano, preferably Peruvian
• •2 medium tomatoes, finely chopped
• •1 bunch fresh cilantro, chopped
• •1 bunch fresh mint, chopped, mint is signature; do not skip
• •salt and black pepper, to taste
• •lime wedges, chopped onion, fresh herbs, boiled egg, to serve, traditional accompaniments

Steps

1. 1 Soak the lima beans, chickpeas, and fava beans overnight in plenty of cold water. Drain and rinse. If using canned beans, skip this step.
2. 2 Soak the cracked wheat in warm water for 30 minutes, then drain. This softens it so it cooks evenly in the soup.
3. 3 In a large heavy pot, heat the oil over medium heat. Add the chopped onion and cook for 5 to 6 minutes until translucent. Add the garlic, aji panca, aji amarillo, cumin, and oregano, and cook for 2 minutes, stirring, until fragrant and darkened slightly.
4. 4 Stir in the chopped tomatoes and cook for 5 minutes until they break down into a thick paste.
5. 5 Add the beef, pork, chicken, soaked beans, and 3 L (12 cups) of cold water. Bring to a boil, skimming any foam that rises. Reduce the heat and simmer uncovered for 45 minutes.
6. 6 Check the meats: beef shank is safely done when a fork slides in and out with little resistance, internal temperature 85 to 90 °C (185 to 195 °F). Chicken must reach 75 °C (165 °F) internally, juices running clear, no pink at the bone. Pork should reach 71 °C (160 °F).
7. 7 Remove the chicken thighs and pork pieces and set aside. Keep the beef simmering for another 20 to 30 minutes until very tender.
8. 8 Add the soaked cracked wheat to the pot and simmer 25 to 30 minutes, stirring occasionally, until the wheat is tender and the soup has thickened to a hearty, stew-like consistency. Add hot water if it becomes too thick.
9. 9 Shred the chicken and pork meat off the bones and return the meat to the pot. Shred the beef as well and return it. Discard the bones.
10. 10 Stir in most of the chopped cilantro and mint. Season with salt and pepper to taste and simmer 5 more minutes.
11. 11 Serve hot in deep bowls. Pass lime wedges, chopped red onion, extra cilantro and mint, and halved boiled eggs at the table so each diner seasons their bowl.