Creamy Quinoa Carapulcra with Aji Panca Pork Ribs and Apple

Instructions

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   1. Rinse the dried potato under cold water and soak it for 20 minutes. Drain well before cooking. Meanwhile, rinse the quinoa in several changes of water until it stops foaming, then set aside.

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   2. Season the pork ribs with salt, black pepper, half of the cumin, and 2 tablespoons of aji panca paste. Let them rest for 10 minutes to absorb the flavor.

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   3. Heat a large pot over medium-high heat with the oil. Brown the ribs on all sides for 8 to 10 minutes until well seared. Remove and set aside.

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   4. In the same pot, reduce to medium heat and sauté the red onion for 5 minutes. Add the garlic, remaining aji panca, aji amarillo, remaining cumin, cinnamon, and ground cloves. Cook for 3 minutes, stirring, until an aromatic paste forms.

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   5. Pour in the white wine and cook for 2 minutes so it reduces slightly. Add the diced apple and cook 2 more minutes until it begins to soften.

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   6. Return the ribs to the pot. Add 500 ml (2 1/8 cups) hot stock, partially cover, and cook over low heat for 35 minutes, stirring once or twice.

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   7. Add the soaked dried potato, rinsed quinoa, and the remaining 400 ml (1 2/3 cups) hot stock. Mix well so the base does not stick to the bottom.

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   8. Cook over low heat, partially covered, for 20 minutes, stirring every 5 minutes. The dried potato should partially break down and the quinoa should become tender, creating a creamy texture.

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   9. Add the ground roasted peanuts and chopped mint. Stir and cook 5 minutes more, adjusting with salt and pepper if needed. If you want a looser texture, add a little more hot stock.

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    10. Turn off the heat and let it rest for 5 minutes. Serve the creamy carapulcra with the ribs on top and finish with chopped fresh parsley.

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    11. If you want to reheat the dish in the oven, transfer it to an oven-safe dish and cover it. Heat at 180 °C / 350 °F for 12 to 15 minutes, until thoroughly hot.