Creamy Quinoa Carapulcra with Aji Panca Pork and Golden Apple

Name: Creamy Quinoa Carapulcra with Aji Panca Pork and Golden Apple
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz pork shoulder or pork loin, cubed; 1 cup white quinoa; 4.2 oz dried potato; 1 1/4 cups red onion; 1 tbsp garlic; 3 tbsp aji panca paste; 1 tbsp aji amarillo paste; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 3 3/4 cups chicken broth or water; 1 medium red apple; 1/4 cup ground toasted peanuts; 2 slices white sandwich bread; 2/3 cup evaporated milk; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 cup dried potato soaking liquid or additional water; 2 tbsp fresh parsley

An original Peruvian recipe inspired by traditional carapulcra, reimagined with toasted quinoa and dried potato in a creamy aji panca sauce, topped with seared pork cubes and sautéed apple for a lightly sweet and tangy contrast.

25 minPrep

50 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork shoulder or pork loin, cubed (diced medium)
180 g white quinoa (enjuagada)
120 g dried potato (enjuagada and remojada 15 minutos)
180 g red onion (chopped fina)
15 g garlic (chopped or ground)
45 g aji panca paste
15 g aji amarillo paste
2 g ground cumin
1 g ground cinnamon
0.5 g ground cloves
900 ml chicken broth or water (hot)
180 g red apple (diced small)
35 g ground toasted peanuts
50 g white sandwich bread (without corteza)
160 ml evaporated milk
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
120 ml dried potato soaking liquid or additional water (si hace falta ajustar textura)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

39 g

Carbs

36 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyPeanuts

Instructions

1
1. Place the dried potato in a bowl with warm water and soak for 15 minutes. Drain and set aside. Meanwhile, blend the sandwich bread with the evaporated milk until smooth and set aside.
2
2. Heat a large pot over medium heat. Add the quinoa and toast it dry for 3 to 4 minutes, stirring constantly, until nutty in aroma. Remove and set aside.
3
3. Season the pork cubes with 1 teaspoon of the salt and the black pepper. In the same pot, heat 2 tablespoons of vegetable oil and brown the pork for 6 to 8 minutes, stirring and working in batches if needed for even color. Remove and set aside.
4
4. Add the remaining tablespoon of vegetable oil to the pot. Add the red onion and cook for 5 minutes until translucent. Stir in the garlic, aji panca paste, aji amarillo paste, cumin, cinnamon, and cloves. Cook for 2 to 3 minutes, stirring, until fragrant.
5
5. Return the pork to the pot. Add the soaked dried potato, toasted quinoa, and 900 ml (3 3/4 cups) hot broth. Mix well, bring to a gentle boil, then lower the heat.
6
6. Cook covered over low heat for 30 minutes, stirring every 8 to 10 minutes to prevent the quinoa and dried potato from sticking. If the mixture thickens too much, add up to 120 ml (1/2 cup) soaking liquid or additional water.
7
7. While it cooks, heat a skillet over medium heat and sauté the diced apple for 3 to 4 minutes until golden on the edges but still firm. Set aside.
8
8. Add the bread and evaporated milk mixture and the ground toasted peanuts to the pot. Cook for 8 more minutes, stirring gently, until the sauce is creamy and the pork is tender.
9
9. Fold in the golden apple, taste, and adjust with the remaining salt if needed. Cook 2 minutes more to blend the flavors.
10
10. Serve hot and finish with chopped fresh parsley on top. If you want to keep the dish warm before serving, cover it and place it in a 200°F / 95°C oven for up to 15 minutes.
11
11. If reheating later, transfer the carapulcra to an oven-safe dish, cover, and warm at 300°F / 150°C for 10 to 15 minutes, adding a little water if it has become too thick.

Chef tips

Toasting the quinoa deepens its flavor and helps create a thick carapulcra-like texture. The apple should stay slightly firm so it adds contrast without melting into the sauce.

Substitutions

You can use boneless chicken instead of pork. If dried potato is unavailable, use 250 g of yellow potato in small cubes, though the result will be less traditional. Parsley can be replaced with chopped cilantro for a more herbal finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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