Peruvian Pork And Quinoa Soup
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
40
Spice
40
Sweetness
43
Sourness
34
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1.25 cups
Quinoa (cups, rinsed well)2 large
Yam (peeled and diced)1 cup
Carrot (finely diced)1 cup
Onion (finely diced)2 tbsps
Garlic (minced)1 tsp
Turmeric2 tbsps
Lime JuiceDirections:
1
Preheat the oven to 350 degrees F
2
Season the pork butt generously with salt and pepper
3
Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours
4
Dice the pork and reserve 4 cups
5
Set aside the remaining pork for another use
6
Increase the oven temperature to 375 degrees F
7
Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil
8
Lower to a simmer, cover and cook until tender, about 15 minutes
9
Toss the yams in some of the oil and season with salt and pepper
10
Roast the yams in the oven until fork-tender, about 25 minutes
11
Reserve 2 cups and set aside any remaining yam for another use
12
Heat the remaining 1/3 cup oil in a large saucepan over medium heat
13
Add the carrot, onion and 1 teaspoon of salt and saute until translucent
14
Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat
15
Add the stock and bring to a simmer
16
Add the cooked quinoa, the 4 cups pork and 2 cups yams
17
Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro