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Peruvian atamalado de quinua is a hearty stew of quinoa and meat or seafood. The quinoa is cooked to a creamy, rather saucy consistency, similar to risotto; it should not be dry and fluffy. For our version of atamalado, we use pork—specifically, flavorful, fat-rich pork shoulder—that has been cut into smallish pieces for quicker cooking. Onion, bell pepper and garlic, plus spicy, fruity habanero chili and earthy ground cumin, lend the stew delicious depth and complexity along with a wonderfully heady fragrance. As a garnish, salsa criolla, a mixture of red onion, fresh chili, cilantro and lime juice, adds sharp, snappy flavor and texture.
pounds boneless pork shoulder, trimmed and cut into ¾-inch chunks
Kosher salt and ground black pepper
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