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1
Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes.
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2
Reserve 2 1/2 cups of cooking liquid and set aside.
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3
Set drained quinoa aside.
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4
In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt.
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5
Add the pork, mix well and set aside to marinate.
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6
In a bowl combine the chili and ancho peppers.
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7
Cover with hot water, allow to soak for a few minutes, then drain.
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8
Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes.
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9
Drain and puree peppers in a blender.
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10
Set aside.
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11
In a large, heavy skillet heat the vegetable and achiote oil.
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12
Add the pork and brown evenly over high heat.
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13
Remove pork and set aside.
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14
Lower heat to medium.
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15
Add onion and remaining garlic clove and cook until golden.
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16
Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan.
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17
Add 2 1/2 cups quinoa liquid and simmer.
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18
Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender.
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19
If necessary, add water during this cooking period.
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20
Taste for seasoning and serve garnished with chopped coriander.
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21
Boiled potatoes would be a typical Peruvian side dish.
