Red Quinoa Carapulcra with Aji Panca Pork and Roasted Apple

Name: Red Quinoa Carapulcra with Aji Panca Pork and Roasted Apple
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/4 cups red quinoa; 18 oz pork shoulder or pork loin, cubed; 3 tbsp aji panca paste; 1 1/4 cups red onion; 4 cloves garlic; 1 cup tomato; 3 3/4 cups chicken or vegetable broth; 1/3 cup unsalted roasted peanuts; 1 large red apple; 1/4 cup white wine; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp ground cinnamon; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro; 1 tbsp lime

An original Peruvian recipe inspired by traditional carapulcra, reimagined with red quinoa instead of dried potatoes. The stew is cooked with aji panca, tomato, broth, and peanuts for a rich, velvety texture, then topped with seared pork cubes and roasted apple for a gently sweet and tangy contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

220 g red quinoa (enjuagada)
500 g pork shoulder or pork loin, cubed (cubes medium)
45 g aji panca paste (divided)
180 g red onion (chopped fina)
12 g garlic (chopped or ground)
150 g tomato (pelado and chopped fino)
900 ml chicken or vegetable broth (hot)
40 g unsalted roasted peanuts (ground fino)
180 g red apple (diced or wedges)
60 ml white wine (optional pero recomendado)
30 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano (lightly frotado entre the dedos)
0.5 g ground cinnamon
8 g salt (or to taste)
2 g black pepper (freshly ground)
15 g fresh cilantro (chopped)
15 ml lime (juice fresh)

Nutrition facts

per serving

495 kcal

Calories

28 g

Protein

31 g

Carbs

27 g

Fat

5 g

Fiber

26 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

PeanutsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the apple on a small tray, toss it with 1 teaspoon of the vegetable oil and a pinch of cinnamon, and roast for 12 to 15 minutes until golden at the edges but still firm. Set aside.
2
Rinse the red quinoa under cold water until it stops foaming. Drain well and set aside.
3
Season the pork with half of the salt, black pepper, and cumin. In a wide pot or heavy saucepan, heat 1 tablespoon of the vegetable oil over medium-high heat and brown the pork for 6 to 8 minutes, stirring to sear several sides. Remove and set aside.
4
In the same pot, add the remaining tablespoon of vegetable oil if needed. Cook the red onion for 5 minutes over medium heat until translucent. Add the garlic and cook 1 minute more.
5
Stir in 2 tablespoons of the aji panca paste, the chopped tomato, and the dried oregano. Cook for 4 to 5 minutes, stirring, until the tomato breaks down and the mixture turns dark and fragrant.
6
Pour in the white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes so the alcohol evaporates.
7
Add the rinsed red quinoa, the browned pork, and 750 ml / 3 1/4 cups of the hot broth. When it comes to a gentle boil, lower the heat, partially cover, and cook for 20 minutes, stirring from time to time.
8
Dissolve the remaining 1 tablespoon of aji panca paste and the ground peanuts in the remaining 150 ml / 1/2 cup hot broth. Add this mixture to the pot and stir well to thicken the stew.
9
Continue cooking for 10 to 12 more minutes over low heat, until the quinoa is tender and the mixture is thick and spoonable. If it becomes too dry, add a little more hot broth or water. Adjust with the remaining salt.
10
Turn off the heat and add the lime juice and half of the chopped fresh cilantro. Stir gently.
11
Serve the red quinoa carapulcra hot and finish with the roasted apple on top and the remaining fresh cilantro.

Chef tips

For deeper flavor, brown the pork in batches without overcrowding the pot. If you let the stew rest for 5 minutes before serving, the texture becomes creamier.

Substitutions

You can use white quinoa if red quinoa is unavailable. Red apple can be replaced with firm pear. For an alcohol-free version, replace the white wine with the same amount of broth.

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
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
View on Amazon
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
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon