Recipe courtesy of Soup Nation
Peruvian Pork and Quinoa Soup
Getting reviews...
- Total: 4 hr 50 min
- Active: 1 hr
- Yield: 4 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 52 servings
- Calories
- 80
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 233 mg
- Total: 4 hr 50 min
- Active: 1 hr
- Yield: 4 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 52 servings
- Calories
- 80
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 233 mg
Ingredients
Directions
- 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.
