Carne de Puerco en Salsa con Papas and Mexican Rice
Directions
- 1Add tomatoes, jalapeno, onion, and 4 garlic cloves to a pan with a small amount of oil and roast until golden brown over medium heat.
- 2Add roasted vegetables to a blender with cilantro, 2 cups water, and salt to taste.
- 3Blend well and set aside.
- 4In a pan on medium heat, heat 2 tbsp of oil and cook 1 lb pork shoulder until outside is crispy.
- 5Stir in 1/4 thinly sliced onion and saute until tender.
- 6Add blended tomato mixture and simmer for 20-25 minutes or until pork is tender.
- 7Taste for salt, add 2 peeled and diced yukon gold potatoes and simmer for another 8-12 minutes or until potatoes are tender.
- 8In a separate pan over medium heat, toast 2 cups jasmine rice with 1/4 onion until rice is golden brown.
- 9Blend 1 tomato, 1/4 onion, and 2 garlic cloves until combined.
- 10Add tomato mixture to rice and bring to a boil.
- 11Add tomato and chicken bullion to taste.
- 12Reduce heat to low then cover for 20-25 minutes.
Ingredients
- 2 tomatoes
- 3 jalapeno
- 0.5 onion
- 1 small handful cilantro
- to taste salt
- 4 garlic cloves
- 2 cups water
- 1 lb pork shoulder, cut into small cubes
- 0.25 onion thinly sliced
- 2 yukon gold potatoes, peeled and diced
- 2 tbsp oil
- 2 couple chile arbol
- 2 cups jasmine rice
- 1 tomato
- 0.25 onion
- tomato bullion
- chicken bullion
- 2 garlic cloves
- 4 cups water
Equipment
panblender
Tips
- Make sure not to burn ingredients when roasting.
- You can add a couple chile arbol for a spicier flavor profile.
- Add water if needed when simmering the pork.
- Taste for salt before adding potatoes.
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