Ecuadorian oatmeal soup with pork (Sopa de avena con cerdo)
This comforting oatmeal soup with pork and vegetables is made with lightly toasted oats, onions, garlic, carrots, potatoes, pork, spices and herbs.
Servings 8
Ingredients
- 2 tbs of oil
- 1 red onion finely diced ~120 grams
- 2 garlic cloves minced or crushed
- ½ tsp ground achiote powder
- 1 tsp of ground cumin
- 1 tsp dried oregano
- 500 grams of pork for stew, cut into medium sized chunks
- 2 carrots peeled and diced ~160 grams
- 3 medium potatoes peeled and diced ~500 grams
- 8 cups of water or chicken broth
- 1 cup of oats lightly toasted ~120 grams
- 2 tbs freshly chopped cilantro or parsley
- 2 tbs finely chopped green onions/scallions
To serve:
- Avocado slices
- Aji style hot sauce
Instructions
- Heat the oil in a medium to large pot, add the diced red onion, crushed garlic, achiote powder, ground cumin, dry oregano and salt. Cook for 3-5 minutes over medium heat or until the onions are soft and translucent.
- Add the pieces of pork and potatoes, stir and mix until well coated with the onion refrito mix. Cook for about 5 minutes.
- Add the water or broth and bring to a boil.
- Cook for 35-40 minutes or until the meat and potatoes are tender.
- Add the oats and carrots, cook for another 15-20 minutes. Taste and add salt/pepper to taste.
- Mix in the chopped cilantro and green onions.
- Serve with avocado and your favorite aji style hot sauce.
