Quinoa Pork Soup - Sopa De Quinua Con Chancho - Ecu

Name: Quinoa Pork Soup - Sopa De Quinua Con Chancho - Ecuador
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon ground annatto seed (or sweet paprika); 1/2 cup chopped scallion (white part and 1-inch of the green); 1 cup finely chopped leek (white part and 1-inch of the green); 1 medium ripe tomatoes, peeled and chopped (5-6 oz); 4 garlic cloves, mashed into a paste with 1 tsp salt & 1/2 tsp pepper; 1/2 teaspoon ground cumin; 3/4 lb lean pork, trimmed of fat and cut into 1/2-inch cubes; 6 cups hot water; 1 lb waxy potato, peeled and cut into 1-inch cubes; 3/4 cup cooked quinoa (see instructions below); 1/4 unsalted dry roasted peanuts (or 1/4 cup natural peanut butter); 1 cup milk; 1 cup frozen peas; 8 large fresh basil leaves, chopped; 1 pinch cayenne pepper; fresh parsley leaves, minced, for garnish

Servings: persons

2 tablespoons olive oil
1 teaspoon ground annatto seed (or sweet paprika)
1/2 cup chopped scallion (white part and 1-inch of the green)
1 cup finely chopped leek (white part and 1-inch of the green)
1 medium ripe tomatoes, peeled and chopped (5-6 oz)
4 garlic cloves, mashed into a paste with 1 tsp salt & 1/2 tsp pepper
1/2 teaspoon ground cumin
3/4 lb lean pork, trimmed of fat and cut into 1/2-inch cubes
6 cups hot water
1 lb waxy potato, peeled and cut into 1-inch cubes
3/4 cup cooked quinoa (see instructions below)
1/4 unsalted dry roasted peanuts (or 1/4 cup natural peanut butter)
1 cup milk
1 cup frozen peas
8 large fresh basil leaves, chopped
1 pinch cayenne pepper
fresh parsley leaves, minced, for garnish

1
Heat the oil in a heavy 4-qt. sauce pan over low heat. Stir in the annatto or paprika, then add the scallions, leeks, tomato, garlic paste, and cumin. Cook, stirring occasionally, for 5 minutes.
2
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.
3
Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
4
Meanwhile, pick through the quinoa to remove any impurities. Place it into a large sieve or a small-holed strainer and immerse the sieve or strainer into a large pot of cold water. Rub the quinoa between your hands until the water is cloudy. Lift the sieve or strainer out and discard the water. Repeat this process until the water remains clear. It is very important to wash the quinoa well, or it will be bitter.
5
Bring 1 1/3 c water to a boil. Add quinoa, stir, cover and reduce heat to simmer. It should have absorbed the water in about 10-12 minutes. Remove from heat and fluff a bit with a fork. Set quinoa aside.
6
Puree the peanuts or peanut butter with the milk. Set aside.
7
Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
8
Add the peas, basil and cayenne, and cook for a couple of minutes to heat the peas through.
9
Taste for seasoning. Serve hot, garnished with the parsley.

570

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon ground annatto seed (or sweet paprika), 1/2 cup chopped scallion (white part and 1-inch of the green), 1 cup finely chopped leek (white part and 1-inch of the green), and more.

Yes, Quinoa Pork Soup - Sopa De Quinua Con Chancho - Ecuador 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!

Quinoa Pork Soup - Sopa De Quinua Con Chancho - Ecuador

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions