Red Quinoa Carapulcra with Crispy Pork and Green Apple Salsa

Name: Red Quinoa Carapulcra with Crispy Pork and Green Apple Salsa
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 cup white quinoa; 4.2 oz dried potato; 1.1 lb pork belly or pork shoulder in cubes; 1 1/2 cups red onion; 1 tbsp garlic; 3 tbsp ají panca paste; 1 tbsp ají amarillo paste; 1/4 cup ground toasted peanuts; 3 3/4 cups chicken or vegetable broth; 1/2 cup chicha de jora; 3/4 cup tomato; 1 cup green apple; 2 tbsp lime juice; 1/2 cup fresh cilantro; 1 tsp ground cumin; 1/2 tsp dried oregano; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Peruvian-inspired reinterpretation: a thick stew of quinoa and dried potato with ají panca, peanuts, and broth, topped with golden crispy pork and a fresh salsa of green apple, red onion, and lime for contrast in flavor and texture.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

180 g white quinoa (enjuagada)
120 g dried potato (lavada and remojada 15 minutos)
500 g pork belly or pork shoulder in cubes (diced medium)
200 g red onion (100 g chopped for the guiso and 100 g diced small for the chalaca)
15 g garlic (chopped or ground)
45 g ají panca paste (for color and sabor)
15 g ají amarillo paste (suave picor)
35 g ground toasted peanuts (fino)
900 ml chicken or vegetable broth (hot)
120 ml chicha de jora (optional pero tradicional en perfil of sabor)
120 g tomato (pelado and chopped diced small for the chalaca)
140 g green apple (diced small)
30 ml lime juice (freshly squeezed)
20 g fresh cilantro (chopped)
2 g ground cumin
1 g dried oregano (frotado entre the dedos)
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

626 kcal

Calories

27 g

Protein

36 g

Carbs

39 g

Fat

6 g

Fiber

30 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

Peanuts

Instructions

1
1. Place the dried potato in a bowl, cover with warm water, and soak for 15 minutes. Drain and set aside. Rinse the quinoa thoroughly under cold water until it no longer foams and set aside.
2
2. Season the pork with 4 g (3/4 tsp) salt, black pepper, and cumin. Heat a large pot or Dutch oven over medium-high heat with 15 ml (1 tbsp) oil. Brown the pork for 8 to 10 minutes until well caramelized on the outside. Remove and set aside.
3
3. In the same pot, lower to medium heat and add 15 ml (1 tbsp) oil if needed. Sauté 100 g of the red onion and the garlic for 4 minutes until softened. Add the ají panca paste and ají amarillo paste, and cook 3 minutes more, stirring, so the pastes lose their raw flavor.
4
4. Add the drained dried potato, rinsed quinoa, oregano, and ground peanuts. Stir for 1 minute to combine. Pour in the chicha de jora and let it simmer gently for 2 minutes.
5
5. Add 750 ml (3 1/4 cups) hot broth, return the browned pork to the pot, and stir. Cover and cook over medium-low heat for 30 minutes, stirring occasionally so the quinoa and dried potato do not stick.
6
6. If the stew is too thick, add the remaining 150 ml (1/2 cup) broth little by little. Cook uncovered for 10 more minutes until thick, creamy, and spoonable. Adjust with the remaining salt to taste.
7
7. Meanwhile, make the salsa. In a bowl, combine the remaining 100 g red onion, tomato, green apple, lime juice, cilantro, and 15 ml (1 tbsp) oil. Season with a pinch of salt and let it rest for 10 minutes.
8
8. For a crispier finish, spread the pork pieces taken from the top of the stew onto a tray and place in a preheated oven at 425°F / 220°C for 8 minutes, or until the edges are crispy. If preferred, you can also crisp it in a skillet for 3 to 4 additional minutes.
9
9. Serve the red quinoa carapulcra piping hot and top each portion with crispy pork and a generous spoonful of green apple salsa.

Chef tips

For deeper flavor, let the stew rest for 10 minutes before serving; the dried potato and quinoa will continue absorbing the sauce. Dice the apple at the last minute to keep it fresh and crisp.

Substitutions

You can use boneless chicken instead of pork, though the result will be less rich. If you cannot find chicha de jora, replace it with more broth plus 1 teaspoon mild vinegar. For a peanut-free version, omit the peanuts and add 2 extra tablespoons cooked quinoa for thickening.

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
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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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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