Peruvian Pork and Quinoa Soup

Total Time:
5 hr 25 min
15 min
30 min
4 hr 40 min

4 quarts

  • 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.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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