Sopa De Quinua Con Chancho: A Taste of Ecuadorian Comfort

As a chef, I’ve had the immense pleasure of exploring countless culinary traditions, each with its own unique stories woven into its very fabric. But some dishes resonate on a deeper, more personal level, often conjuring vivid memories of childhood, family gatherings, or a particularly memorable trip. Sopa de Quinua con Chancho, a hearty and deeply satisfying soup from Ecuador, is one such dish for me. I first encountered its comforting embrace on a misty morning in the Andean highlands, served in a humble roadside eatery. The rich aroma of slow-cooked pork, the earthy notes of quinoa, and the subtle warmth of spices filled the small, bustling room, instantly chasing away the chill. It was a revelation – a simple yet profoundly flavorful soup that tasted like history, tradition, and pure, unadulterated comfort. This isn’t just a meal; it’s a bowl brimming with the soul of Ecuador.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 8-10
• Yield: Approximately 10-12 cups
• Dietary Type: Contains Pork, Dairy. Can be adapted.

Ingredients

This robust soup relies on a harmonious blend of earthy grains, tender meat, and aromatic vegetables.

• 2 tablespoons olive oil
• 1 teaspoon ground annatto seed (or sweet paprika for a similar hue without the earthy flavor)
• 1/2 cup chopped scallion (white part and 1-inch of the green)
• 1 cup finely chopped leek (white part and 1-inch of the green)
• 1 medium ripe tomato, peeled and chopped (approximately 5-6 oz)
• 4 garlic cloves, mashed into a paste with 1 tsp salt & 1/2 tsp pepper
• 1/2 teaspoon ground cumin
• 3/4 lb lean pork, trimmed of fat and cut into 1/2-inch cubes
• 6 cups hot water
• 1 lb waxy potato, peeled and cut into 1-inch cubes
• 3/4 cup cooked quinoa (see instructions below)
• 1/4 cup unsalted dry roasted peanuts (or 1/4 cup natural peanut butter)
• 1 cup milk
• 1 cup frozen peas
• 8 large fresh basil leaves, chopped
• 1 pinch cayenne pepper
• Fresh parsley leaves, minced, for garnish

Equipment Needed

For this recipe, you’ll need a few essential kitchen tools:

• A heavy 4-quart saucepan or Dutch oven
• Measuring cups and spoons
• A knife and cutting board
• A garlic press or mortar and pestle for the garlic paste
• A sieve or small-holed strainer for washing quinoa
• A small saucepan for cooking quinoa
• A blender or food processor for the peanut mixture
• A spoon or ladle for serving

Instructions

Crafting this flavorful soup is a rewarding process, best approached with patience and a keen eye.

1. Build the Flavor Base: Begin by heating the olive oil in a heavy 4-quart saucepan or Dutch oven over low heat. Once warm, stir in the ground annatto seed (or sweet paprika) until it blooms and releases its color. Immediately add the chopped scallions, finely chopped leeks, peeled and chopped tomato, the mashed garlic paste, and the ground cumin. Cook, stirring occasionally, for approximately 5 minutes, allowing the vegetables to soften and their aromas to meld.

2. Sear the Pork: Increase the heat to medium. Introduce the pork cubes to the saucepan. Cook for a couple of minutes, stirring and tossing the pork to ensure each piece is well-coated with the fragrant vegetable mixture. This step helps to brown the pork slightly, adding depth of flavor.

3. Simmer the Broth: Pour in the 6 cups of hot water. Bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let the soup simmer gently for 45 minutes. This slow cooking process will tenderize the pork and infuse the broth with its savory essence.

4. Prepare the Quinoa: While the pork simmers, it’s time to prepare the quinoa. Thoroughly pick through the quinoa to remove any small stones or impurities. Place the quinoa into a large sieve or a small-holed strainer. Submerge the sieve or strainer into a large pot of cold water. Rub the quinoa between your hands until the water becomes cloudy. Lift the sieve or strainer out and discard the cloudy water. Repeat this rinsing process until the water remains clear. This step is crucial, as unwashed quinoa can impart a bitter taste to your soup.

5. Cook the Quinoa: In a separate small saucepan, bring 1 1/3 cups of water to a boil. Add the thoroughly washed quinoa, stir, cover, and reduce the heat to a simmer. Allow it to cook until it has absorbed all the water, which should take about 10 to 12 minutes. Once cooked, remove from heat and fluff the quinoa gently with a fork. Set the cooked quinoa aside.

6. Create the Peanut Puree: In a blender or food processor, combine the 1/4 cup of unsalted dry roasted peanuts (or natural peanut butter) with the 1 cup of milk. Puree until smooth and creamy. Set this peanut mixture aside.

7. Incorporate Potatoes and Quinoa: Add the cubed potatoes and the prepared cooked quinoa to the simmering pork soup. Stir in the peanut puree. Partially cover the saucepan and continue to cook until the potatoes are tender, which should take about 20 minutes. Stir occasionally to prevent sticking.

8. Add the Finishing Touches: Stir in the frozen peas, the chopped fresh basil leaves, and the pinch of cayenne pepper. Cook for a couple of minutes more, just until the peas are heated through.

9. Season and Serve: Taste the soup and adjust seasoning as needed. Ladle the hot Sopa de Quinua con Chancho into bowls. Garnish generously with fresh, minced parsley leaves before serving.

Expert Tips & Tricks

• Annatto for Color: If you can find ground annatto seed, it’s the traditional choice for its vibrant color and subtle, earthy flavor. If not, sweet paprika is an excellent substitute for achieving that beautiful reddish hue.
• Quinoa Rinsing is Key: Don’t skimp on rinsing the quinoa! This saponin-rich coating is what protects the seed and can make your soup taste soapy if not thoroughly removed.
• Peanut Butter Smoothness: For the smoothest peanut puree, ensure you blend the peanuts and milk until completely homogenous. If using natural peanut butter, give it a good stir first, as the oil can separate.
• Vegetable Prep: Chopping the scallions and leeks finely ensures they melt into the soup base without being overly prominent. Peeling and cubing the potatoes uniformly helps them cook evenly.
• Pork Choice: While lean pork is specified, you could use pork shoulder for a richer, more tender result, though it might require slightly longer simmering to break down the connective tissue.

Serving & Storage Suggestions

Sopa de Quinua con Chancho is a complete meal in itself, best served piping hot. Garnish each bowl generously with fresh parsley for a burst of color and freshness. It pairs wonderfully with a simple side of crusty bread for dipping into the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or broth if the soup has thickened too much during storage. This soup also freezes beautifully; cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

This is an estimated nutritional breakdown per serving, assuming 10 servings. Actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	300-350 kcal	15-18%
Total Fat	10-15 g	13-19%
Saturated Fat	3-5 g	15-25%
Cholesterol	30-40 mg	10-13%
Sodium	200-300 mg	9-13%
Total Carbohydrate	30-40 g	11-15%
Dietary Fiber	4-6 g	14-21%
Sugars	3-5 g	3-6%
Protein	15-20 g	30-40%

Note: This information is an estimate and can vary based on specific ingredient choices and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan Option: To create a vegetarian or vegan version, omit the pork. You can substitute it with firm tofu or hearty mushrooms (like shiitake or cremini) for texture and umami. For a vegan rendition, ensure you use a plant-based milk alternative (like almond or oat milk) for the peanut puree.
• Spicy Kick: For those who enjoy more heat, increase the cayenne pepper or add a finely chopped ají amarillo (Peruvian yellow chili pepper) along with the garlic and onions.
• Heartier Quinoa: If you prefer a thicker soup with more pronounced quinoa texture, you can increase the amount of cooked quinoa to 1 cup.
• Creaminess Boost: For an even richer and creamier soup, you could add a swirl of sour cream or a dollop of Greek yogurt just before serving (this would make it non-vegan).

FAQs

Q: Why is it important to wash the quinoa so thoroughly?
A: Quinoa is coated in a natural substance called saponin, which can taste bitter or soapy if not washed away properly. This rinsing process ensures a clean, pleasant flavor in your soup.

Q: Can I use a different type of pork for this soup?
A: Absolutely! While lean pork is recommended for a lighter broth, pork shoulder or even pork belly (trimmed of excess fat) would add a richer flavor and more tender texture. You might need to adjust simmering time accordingly.

Q: How can I make the peanut puree smoother?
A: Ensure your blender or food processor is powerful enough. You can also add a tablespoon or two of extra milk or water to the peanut mixture to help achieve a silkier consistency.

Q: What if I don’t have annatto seeds?
A: Sweet paprika is a fantastic alternative. It won’t provide the exact same earthy undertone as annatto, but it will beautifully mimic its vibrant color.

Q: Can I make this soup ahead of time?
A: Yes, this soup is an excellent candidate for making ahead. The flavors will meld and deepen even further overnight. Simply reheat gently before serving.

Final Thoughts

Sopa de Quinua con Chancho is more than just a recipe; it’s an invitation to experience a piece of Ecuadorian heritage. It’s a dish that speaks of warmth, nourishment, and the simple pleasures of a well-made meal. Whether you’re looking to explore new flavors or seeking a comforting, soul-satisfying soup, I encourage you to bring this Andean classic into your kitchen. It’s a culinary journey worth taking, and I’m confident that with every spoonful, you’ll taste the care and tradition that make this soup so special. Enjoy!