- 2 tablespoons olive oil
- 1 teaspoon ground annatto or sweet paprika
- ½ cup chopped scallions (white part and 1 inch of the green)
- 1 cup finely chopped leeks (white part and 1 inch of the green), washed well
- 1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped
- 4 cloves garlic, mashed into a paste
- 1 teaspoon salt and ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¾ pound lean pork from the leg or shoulder, trimmed of fat and cut into ½-inch cubes
- 6 cups hot water
- 1 pound boiling potatoes, peeled and cut into 1-inch cubes
- ¾ cup raw quinoa, cooked
- ¼ cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk
- 1 cup frozen peas
- 8 large fresh basil leaves, chopped
- Pinch of cayenne pepper
- Minced fresh parsley leaves for garnish
- Heat the oil in a heavy 4-quart saucepan over low heat. Stir in the annatto, then add the scallions, leeks, tomato, garlic paste, and cumin and cook, stirring occasionally, for 5 minutes. Increase the heat to medium, add the pork cubes, and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture. Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
- Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes. Add the peas, basil, and cayenne and cook for a couple of minutes to heat the peas through. Taste for salt and black pepper.
- Serve hot, garnished with the parsley.