Creamy Quinoa Carapulcra with Seared Pork, Aji Panca and Andean Apple

Instructions

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   1. Rinse the quinoa under cold water until it stops foaming. Soak the dried potato in 300 ml (1 1/4 cups) warm water for 15 minutes, then drain.

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   2. Season the pork with salt, pepper, and cumin. Heat a wide pot over medium-high heat and add the oil. Brown the pork in batches for 6 to 8 minutes until well colored; remove and set aside.

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   3. In the same pot, reduce to medium heat and sauté the onion for 5 minutes. Add the garlic and cook 1 minute more. Stir in the aji panca paste, tomato, oregano, cinnamon, and cloves. Cook for 4 to 5 minutes, stirring, until thick and fragrant.

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   4. Return the pork to the pot. Add the chicha de jora and cook for 2 minutes so it reduces slightly. Add the soaked dried potato, rinsed quinoa, and hot stock.

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   5. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the dried potato is tender, the quinoa is cooked, and the stew is creamy.

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   6. Add the ground peanuts and stir well to thicken the mixture. Cook 3 more minutes over low heat.

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   7. Meanwhile, heat a small skillet over medium heat. Add a teaspoon of oil from the surface of the stew or a few extra drops if needed, and sauté the diced apple for 2 to 3 minutes until golden outside but still firm.

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   8. Stir half of the sautéed apple into the pot and adjust with salt and pepper. Cook 1 additional minute to blend the flavors.

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   9. Turn off the heat and let rest for 5 minutes. Serve the quinoa carapulcra hot, finishing with the remaining sautéed apple and chopped parsley on top.

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    10. If you want to reheat it, do so over low heat or in a covered oven at 300°F (150°C) until hot throughout, adding a little extra stock if it becomes too thick.