Peruvian Pork and Quinoa Soup2015-09-22
- Yield : 4 quarts
- Ready In : 50m
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- One 3-pound pork butt
- Kosher salt and black pepper
- 1 1/4 cups cups quinoa, rinsed well
- 2 large yams, peeled and diced
- 1/3 cup olive oil, plus more for roasting
- 1 cup finely diced carrot
- 1 cup finely diced onion
- 2 tablespoons minced garlic
- 2 teaspoons coriander seeds, toasted and ground
- 1 teaspoon turmeric
- 3 quarts vegetable, chicken or pork stock (preferably homemade)
- White pepper
- 2 tablespoons lime juice
- Fresh cilantro leaves, for garnish
Preheat the oven to 350 degrees F.
Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
Increase the oven temperature to 375 degrees F.
Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.Â