Quinoa con Chancho // Peruvian Pork Quinoa Stew

Quinoa con Chancho // Peruvian Quinoa Pork StewI greatly admire and respect Gaston Acurio. He has taken Peruvian cuisine to a worldwide recognition, but is the first to encourage the creativity and ambition in others. One thing that I both enjoy and feel challenged by are the “recipes” he posts on his Facebook page. He gives a list of ingredients, some indication on steps and methods and at times, tells you when it is best to serve. Truth be told, it feels a little like a puzzle or a game to me! Can I take the list of ingredients and assign the correct quantities to each? Can I cook them properly? Am I understanding the idea behind  each dish? Will it taste like he imagines? I have made a number of recipes this way – this is certainly not the first!

Quinoa is a grain that I am constantly trying to eat more of. I both crave it and mentally know that it is good for me and that I “should.” You probably feel the same. You know you “should” eat more of it but are not certain what to do with it. Here is stew that includes a large quantity of quinoa and is cooked to deliciousness!

If you choose to make this vegetarian, I think that would be just fine! Meat is typically included in my meals more for my husband than myself – I just eat around it!

Quinoa con Chancho // Peruvian Pork Quinoa Stew

Yield: Serves 6

Source: Adapted from Gaston Acurio's Facebook Page


  • 1 cup quinoa
  • 1 teaspoon salt
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 600 grams pork, cut into small strips
  • 1 red onion, grated (or finely diced)
  • 1/4 cup tomato paste
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1/4 cup water
  • 3 cups of cubed potato
  • 3 tablespoons minced parsley
  • 1/2 cup Parmesan cheese


  1. To make the quinoa, combine quinoa, salt and water in a medium sized saucepan. Bring to a boil, then reduce heat to very low and simmer until water is absorbed and the "tails" have "popped" on the grain. Remove from heat and fluff with a fork. Cover and set aside until ready to combine with stew.
  2. To make the stew, heat oil in a large skillet over medium high and add pork. Cook until browned on all sides. Add onion, tomato paste, oregano, salt and 1/4 cup water and continue to cook over medium heat for 15 minutes. Transfer cooked quinoa to stew and add potatoes and remaining water. Simmer over low heat until potatoes are cooked through, about 20 minutes.
  3. Add parsley and Parmesan cheese, stirring to combine. Adjust seasoning with salt & pepper if you choose.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. Hi Gretchen , this recipe looks delicious, but i have a question. Aren’t both rice and quinoa the same kind of food, I mean grains. When my mother eats like that, i usually say to her that It’s like eat rice with rice or am I wrong.

    • Good question…quinoa is a seed and rice, a grain…but for all purposes, they are both starches. That was something I got used to when I moved to Peru — eating 2 starches in one meal just isn’t done in the US. I think if the quinoa was prepared like rice, it would be weird to eat with rice…but given this is part of the stew, I have no problem with it! You could always make the stew and eat it without rice, it would still be delicious!

  2. Hi Gretchen, this looks so yummy!! As a proud Peruvian I will for sure eat the stew with the rice 🙂 Saludos!

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