Blend cilantro leaves with the necessary amount of water to obtain a thick puree.
Season pork with salt and pepper. Heat half of the oil in a heavy bottom pan, and brown pork meat evenly. Remove from pan.
Add rest of oil to the pan, if necessary, and saute onion until almost done. Add garlic and cook for 1 minute. Add blended cilantro, peas and diced carrot. Cook stirring for 3 minutes. Add meat, bouillon, wine, beer, ají and red pepper. Season. Combine well, stirring, cover pan and bring to a boil. Lower heat and simmer until meat is halfway cooked. Add potatoes and continue cooking. If potatoes are cooked before meat, remove from pan to prevent them from breaking. Keep them warm until ready to use. Continue cooking, uncovered, until liquid evaporates and sauce thickens.
Return potatoes to pan, correct seasoning.
Serve with white rice, and fresh blended yellow aji on the side.