Jabalí Estofado con Vegetales Andinos (Wild Boar Stew with Keto Vegetables)
Wild Boar Stew with Andean Vegetables (Keto)
Yes, with a tweak: no potatoes, corn (mote/choclo), chuño, or rice. About 10g net carbs per serving, on the higher side for Bolivian food, so watch the portion.
What it is
A rich and robust stew featuring tender chunks of wild boar (jabalí) slow-cooked in a savory broth with aji, onions, garlic, and traditional Andean herbs. Modified for keto by replacing potatoes, corn, or chuño with keto-friendly vegetables like zucchini, green beans, and a minimal amount of carrots.
Key ingredients
Wild boar meat, onion, garlic, aji panca, bell peppers, tomatoes (small amount), carrots (minimal), zucchini, green beans, beef broth, red wine (evaporated), oregano, cumin, bay leaf, olive oil, salt, pepper.
How to make it keto
Crucially, no potatoes, corn (mote/choclo), chuño, or rice. Ensure the stew is not thickened with flour or starchy ingredients. Request an emphasis on low-carb vegetables.
Watch out for
Traditional stews are usually served with copious amounts of potatoes, rice, or chuño. Some recipes may include flour as a thickener or trace sugars in aji pastes. Carrots contribute to carbs, so portion should be small.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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