Cerdo peruano con sopa de quinua

Ingredientes

• 2 tablespoons oil
• 700 grams pork sirloin or shoulder (chop to 1/2 inch or smaller)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup white quinoa (rinsed & strained)
• 1 potato
• 1 carrot
• 1 onion
• 6 large cloves garlic
• 1 cup celery (chopped)
• 1 medium-sized bell pepper
• 1 cup tomatoes
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon cayenne
• 1 tablespoon oregano
• 1/2 cup green peas
• 2 bay leaves
• 2 cups pork broth or water
• lime juice or lime (for garnish)
• parsley or cilantro ( for topping)

Preparación

1. 1

   Mix together the pork cubes and salt and pepper. Set aside.

2. 2

   Chop the potato, carrot, onion, garlic, celery, bell pepper, and tomatoes. Set aside.

3. 3

   In a pan at medium heat, add some oil and cook the pork till all the sides have browned. Remove and allow to cool.

4. 4

   With the remaining oil in the pot, cook the potatoes and carrots for 3 – 5 minutes until soft

5. 5

   Add the garlic, celery, bell peppers and tomatoes. Cook till aromatic and the tomatoes feel mushy.

6. 6

   Add back the pork to warm it back up, mix in the spices, cumin, paprika, cayenne, oregano and oregano.

7. 7

   Wash the quinoa and strain.

8. 8

   Add in the quinoa, green peas, bay leaves, and pork broth or water. Let this simmer together for 10 – 15 minutes or till the quinoa looks tender and fluffy.

9. 9

   Mix the soup often, making sure there is enough water or broth as quinoa absorbs liquids easily.

10. 10

    Serve in a bowl garnished with parsley or cilantro with a side of lime; mix it with lime juice before serving.