Chiloé-Style Quinoa Stew with Smoked Pork, Cabbage, and Apple Chupilca Sauce

Instructions

1. 1

   1. Rinse the quinoa under cold water until it no longer foams. Drain well and set aside.

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   2. Heat a large pot over medium heat. Add 1 tablespoon of vegetable oil and brown the smoked pork for 5 to 6 minutes, until lightly caramelized on the edges. Remove and set aside.

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   3. In the same pot, add the butter and the remaining tablespoon of oil. Add the onion and cook for 4 minutes until translucent. Stir in the garlic, paprika, dried oregano, and black pepper; cook 1 minute more.

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   4. Add the cabbage and sauté for 5 minutes, stirring, until slightly softened. Add the red apple and cook for 2 minutes so it keeps some texture.

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   5. Return the smoked pork to the pot. Pour in the white wine and scrape the bottom with a spoon. Cook for 2 minutes so the alcohol partially evaporates.

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   6. Add the rinsed quinoa and 750 ml (3 1/4 cups) of the hot broth. Add the salt, stir, and cook over medium-low heat for 15 minutes, partially covered, until the quinoa is almost tender.

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   7. In a small bowl, whisk the toasted flour with the remaining 150 ml (1/2 cup) hot broth until smooth and lump-free. Add the cream and stir well.

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   8. Pour this mild chupilca mixture into the pot and cook for 5 to 7 minutes more, stirring often, until the stew thickens slightly and the quinoa is fully cooked.

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   9. Adjust the salt and add the lemon juice. Cook 1 final minute to bring the flavors together.

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    10. Serve the stew piping hot, finished with chopped fresh parsley on top.

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    11. For an optional baked presentation, transfer the stew to an oven-safe dish and bake gently at 392°F/200°C for 8 minutes; serve immediately.