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Milk Street Recipe

Spicy Peruvian-Style Pork and Quinoa Stew

1½ hours 40 minutes active

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Spicy Peruvian-Style Pork and Quinoa Stew

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.

4 to 6

Servings

Tip

Don’t forget your fingers will be laced with capsaicin, the heat-containing compound in chilies, if you handle the habanero and Fresnos bare-handed, so don’t rub your eyes or face. If you have disposable food-safe gloves, it’s a good idea to put them on before prepping the chilies.

1½ hours

40 minutes active

Reviews
Mary K.
May 29, 2022
Peruvian atamalado de quinua
I actually used boneless pork chops and it was very good.

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