Felipe Rojas-Lombardi's Quinoa Atamalada

• 2 cups raw quinoa, picked over and rinsed
• 8 cups water
• 3 cloves garlic, crushed
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon red wine vinegar
• 1 teaspoon coarse salt
• 2 pound lean pork shoulder cut in one inch cubes
• 1 fresh green chili pepper, roasted and seeded
• 2 dried ancho peppers, seeded
• 13 cup vegetable oil
• 2 tablespoons achiote oil (see note)
• 2 cups finely chopped onion
• 1 tablespoon salt, or to taste
• 2 tablespoons chopped fresh coriander

1. Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes.
2. Reserve 2 1/2 cups of cooking liquid and set aside.
3. Set drained quinoa aside.
4. In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt.
5. Add the pork, mix well and set aside to marinate.
6. In a bowl combine the chili and ancho peppers.
7. Cover with hot water, allow to soak for a few minutes, then drain.
8. Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes.
9. Drain and puree peppers in a blender.
10. Set aside.
11. In a large, heavy skillet heat the vegetable and achiote oil.
12. Add the pork and brown evenly over high heat.
13. Remove pork and set aside.
14. Lower heat to medium.
15. Add onion and remaining garlic clove and cook until golden.
16. Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan.
17. Add 2 1/2 cups quinoa liquid and simmer.
18. Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender.
19. If necessary, add water during this cooking period.
20. Taste for seasoning and serve garnished with chopped coriander.
21. Boiled potatoes would be a typical Peruvian side dish.

quinoa, water, garlic, freshly ground black pepper, ground cumin, red wine vinegar, coarse salt, pork shoulder, green chili pepper, peppers, vegetable oil, achiote oil, onion, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/10772 (may not work)