Pork and Quinoa Stew

The cumin, tomato and jalapeño give this easy pork and quinoa stew a decidedly South American feel.

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  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1 pound pork shoulder, cut into 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped  
  • 2 jalapeños, seeded and finely chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 3 cups water
  • 1/2 cup quinoa
  • 2 large potatoes, cut into 1/2-inch pieces
  • 2 tablespoons coarsely chopped parsley leaves

How to make this recipe

  1. In a large saucepan set over medium-high heat, add 1 tablespoon of the oil. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a plate or bowl.

  2. Heat the remaining 2 tablespoons of oil over medium-high heat. When shimmering, add the onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the garlic, jalapeño, bay leaf, cumin, 1/4 teaspoon pepper and tomato paste and cook, stirring, for 30 seconds. Add the water, quinoa, reserved pork and potatoes and bring to a boil. Season with salt to taste. Simmer until the pork, potatoes and quinoa are tender, about 20 minutes. Add parsley, stir, divide among four bowls and serve.

Make Ahead

The cooked stew can be refrigerated for two days. Reheat and add the parsley to finish.

Contributed By Photo © Scott Hocker Published September 2013

1045135 recipes/pork-and-quinoa-stew 2015-09-01T19:34:10+00:00 Scott Hocker 4|fast|weeknight-dinner|winter|soups-and-stews|web-exclusive september-2013 recipes,pork-and-quinoa-stew 1045135

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