Peruvian Pork and Quinoa Soup Recipe

Name: Peruvian Pork and Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Season the pork butt generously with salt and pepper.
3
Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours.
4
Dice the pork and reserve 4 cups.
5
Set aside the remaining pork for another use.
6
Increase the oven temperature to 375 degrees F.
7
Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil.
8
Lower to a simmer, cover and cook until tender, about 15 minutes.
9
Toss the yams in some of the oil and season with salt and pepper.
10
Roast the yams in the oven until fork-tender, about 25 minutes.
11
Reserve 2 cups and set aside any remaining yam for another use.
12
Heat the remaining 1/3 cup oil in a large saucepan over medium heat.
13
Add the carrot, onion and 1 teaspoon of salt and saute until translucent.
14
Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat.
15
Add the stock and bring to a simmer.
16
Add the cooked quinoa, the 4 cups pork and 2 cups yams.
17
Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.
18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 3-pound pork butt, Kosher salt and black pepper, 1 1/4 cups cups quinoa, rinsed well, 2 large yams, peeled and diced, and more.

Yes, Peruvian Pork and Quinoa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Pork and Quinoa Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions