Red Quinoa Stew with Pork, Loche Squash, and Toasted Huacatay Sauce

Instructions

1. 1

   1. Rinse the red quinoa under cold water until it stops foaming. Place it in a pot with 500 ml (2 cups) chicken broth or water and 1 g (1/8 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until tender and the liquid is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

2. 2

   2. Season the pork cubes with ground cumin, black pepper, and 2 g (1/4 tsp) salt. In a wide pot or Dutch oven, heat 30 ml (2 tbsp) vegetable oil over medium-high heat. Brown the pork in batches for 6 to 8 minutes, stirring, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, add the red onion and cook for 5 minutes over medium heat until softened. Add the minced garlic and cook for 1 minute. Stir in the ají panca paste and dried oregano, and cook 2 minutes more, stirring, so the base becomes darker and fragrant.

4. 4

   4. Add the chopped tomato and cook for 4 minutes until it breaks down slightly. Return the pork to the pot, add the loche squash, and pour in 250 ml (1 cup) chicken broth or water. Cover and cook over medium-low heat for 20 minutes, stirring once or twice, until the pork is tender and the squash starts melting into the sauce.

5. 5

   5. Meanwhile, make the toasted huacatay sauce. Heat a small skillet over medium heat and add the remaining 15 ml (1 tbsp) vegetable oil. Add the fresh huacatay and sauté for 30 to 45 seconds until wilted and aromatic. Transfer it to a blender with the evaporated milk, ground toasted peanuts, lime juice, 150 ml (2/3 cup) chicken broth or water, and a pinch of salt. Blend until smooth and green.

6. 6

   6. Add the cooked red quinoa to the pork pot and fold gently so it absorbs part of the stew. Cook for 3 minutes over low heat. Add the toasted huacatay sauce and stir gently for 2 more minutes, without letting it boil hard, until everything is creamy and cohesive. Adjust with the remaining salt to taste.

7. 7

   7. If you want a lightly gratinated finish, transfer the stew to an oven-safe baking dish, sprinkle with the crumbled fresh cheese, and bake at 400°F (200°C) for 8 minutes, just until the cheese is hot and barely golden at the edges. This step is optional.

8. 8

   8. Serve hot, with the crumbled fresh cheese on top if you did not bake the dish. The final texture should be moist, with fluffy quinoa lightly bound by the sauce, tender pork, and the herbal aroma of huacatay clearly present.