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Peruvian Quinoa Pork Stew Recipes

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Yield: 24 (11 ounce) Servings


Olive oil 2 Tbsp.
Boneless pork shoulder, 6 lbs.
cut into 1-inch pieces
Kosher salt 1 Tbsp.
Ground black pepper 1 1⁄2 tsp.
Sliced red and yellow 2 1⁄2 lbs. 2 1⁄2 qts.
bell peppers (1⁄4-inch)
Minced garlic 1⁄4 cup
Ground paprika 2 Tbsp.
Ground cumin 2 Tbsp.
Low sodium chicken broth 4 1⁄2 qts.
Canned diced tomatoes 3 cups
Dry sherry 1 1⁄2 cups
California Ripe Olives, halved 1 1⁄2 lbs. 1 1⁄2 qts.
Uncooked quinoa 3 cups
Chopped basil 1 1⁄2 cups
Ground unsalted peanuts 3⁄4 cup


1. Heat oil in a stock pot or rondo over medium high heat.
Add pork, season with salt and pepper and sauté until
brown on all sides for 4-5 minutes, stirring occasionally.
Add peppers and continue cooking for 2-3 minutes until
soft. Stir in garlic, paprika and cumin and cook for one
more minute.
2. Pour in chicken broth, tomatoes and sherry and bring to
a boil. Turn heat down to simmer, cover and cook for 2
hours. Uncover, stir in California Ripe Olives, quinoa, basil
and peanuts, cover, and cook for 15-20 more minutes.
Serve immediately.

Nutritional Analysis Per Serving: Calories 367, Fat 17g, Cholesterol 76mg, Sodium 955mg, Carbohydrate 25g,
Protein 29g, Calories from fat 41%

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