Sopa de Quinua con Chancho - Quinoa Soup with Pork
This is one of the oldest soups made in South America, dating back to the time of the Inca Empire. After the conquest, pork and seasonings were added to it. This is a superb soup, full of taste and nutrition. I get numerous requests for this recipe from people who have moved to the United States from Ecuador and are delighted to find that quinoa is becoming more readily available in this country.
2 tablespoons olive oil
Minced fresh parsley leaves for garnish
Heat the oil in a heavy 4-quart saucepan over low heat. Stir in the annatto, then add the scallions, leeks, tomato, garlic paste, and cumin and cook, stirring occasionally, for 5 minutes. Increase the heat to medium, add the pork cubes, and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture. Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes. Add the peas, basil, and cayenne and cook for a couple of minutes to heat the peas through. Taste for salt and black pepper.
Serve hot, garnished with the parsley.
Source: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes by Maria Baez Kijac
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