Peruvian pork with quinoa soup
Looking for a soup that's low in calories but high in flavor and nutrients? This is the soup for you. This visually appealing dish will undoubtedly attract attention. Easy to make and popular with the whole family.
- Prep time
- 8 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 700 grams pork sirloin or shoulder (chop to ½ inch or smaller)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup white quinoa (rinsed & strained)
- 1 potato
- 1 carrot
- 1 onion
- 6 large cloves garlic
- 1 cup celery (chopped)
- 1 medium-sized bell pepper
- 1 cup tomatoes
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 1 tablespoon oregano
- ½ cup green peas
- 2 bay leaves
- 2 cups pork broth or water
- lime juice or lime (for garnish)
- parsley or cilantro ( for topping)
Instructions
- 1
Mix together the pork cubes and salt and pepper. Set aside.
- 2
Chop the potato, carrot, onion, garlic, celery, bell pepper, and tomatoes. Set aside.
- 3
In a pan at medium heat, add some oil and cook the pork till all the sides have browned. Remove and allow to cool.
- 4
With the remaining oil in the pot, cook the potatoes and carrots for 3 – 5 minutes until soft
- 5
Add the garlic, celery, bell peppers and tomatoes. Cook till aromatic and the tomatoes feel mushy.
- 6
Add back the pork to warm it back up, mix in the spices, cumin, paprika, cayenne, oregano and oregano.
- 7
Wash the quinoa and strain.
- 8
Add in the quinoa, green peas, bay leaves, and pork broth or water. Let this simmer together for 10 – 15 minutes or till the quinoa looks tender and fluffy.
- 9
Mix the soup often, making sure there is enough water or broth as quinoa absorbs liquids easily.
- 10
Serve in a bowl garnished with parsley or cilantro with a side of lime; mix it with lime juice before serving.